Recipe

Purple Puree Recipe

	Tuilelaith / All my dishes 1 year, 11 months ago Sneaky Chef Make-Ahead Recipe by Missy Chase Lapine. I got this book on how to hide good stuff in kids everyday foods so they will not notice, this is one of the purees you use in the recipes. Prep:10m Servings:4	Tuilelaith
	spinach blueberries

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Fans

kukla

Ingredients

3 cups raw baby spinach leaves (1 cup frozen chopped spinach, or frozen chopped collard greens)

1 1/2 cups fresh or frozen blueberries (no syrup or sugar added)

1/2 teaspoon lemon juice

1/2 tablespoons water

Directions

If using raw spinach, thoroughly wash it, even if the package says "prewashed." Bring spinach or collards and water to boil in a medium pot. Turn heat to low and allow to simmer for 10 minutes. If using frozen blueberries, quickly rinse them under cold water to thaw a little, and then drain.

Fill the bowl of your food processor with the blueberries and cooked spinach, (or collards) along with the lemon juice and 1 tablespoon of water, and puree on high until as smooth as possible. Stop occasionally to push top contents to bottom. If necessary, use a second tablespoon of water to make a fairly smooth puree.

This amount of spinach and blueberries makes only about 1 cup of puree. Double the recipe if you want to store another cup of the puree. It will store in the refrigerator up to 2 days, or you can freeze 1/4 cup portions in sealed plastic bags or small plastic containers.

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Comments

kukla 1 year, 11 months ago said:
What a fabulous idea!! Thankfully, both my kids always ate spinach, and they LOVED blueberries!! But with kids these days not getting enough of the 'good stuff', this is one excellent idea!! Thank you for sharing this, Tuilelaith :)