PUREE OF SPINACH
A thick, creamy, brilliant green puree of spinach flavored with garlic, mushroom, onion and dill. This Puree Of Spinach melts in your mouth!
10 oz. pkg. froz. chopped spinach, steamed till thawed and hot, but still bright green, then drained
1 T. extra virgin olive oil
2 lg. garlic cloves peeled and finely chopped
1/2 c. chopped onion
1 c. diced fresh white mushrooms
salt and black pepper
very light sprinkling dried dill weed
1/2 c. non-dairy liquid creamer
1 T. flour
In medium saucepan, over low heat, melt olive oil.
Add garlic, onion and mushrooms. Salt and pepper, and saute till onion is soft.
Add spinach, sprinkle with dill weed and stir well.
Combine non-dairy creamer and flour in jar with tight-fitting lid. Secure lid and shake vigorously till flour dissolves. Pour mixture over spinach. Stir continuously till creamy, then cook 5 minutes, stirring often.
Place spinach mixture in blender container. Blend on low speed till blended, then on medium-high speed till smooth and creamy. Transfer to serving dish. If desired, garnish with then strips of lemon rind.
Notes: Do not cook spinach in water; we don’t want to inject more water into it. And don’t overcook the spinach; we want it to retain its bright green color.
Serve with potato, rice or pasta main dishes.