Purple Puree
From tuilelaith 16 years ago
- - to make
- Serves 4
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.
Ingredients
- 3 cups raw baby spinach leaves (1 cup frozen chopped spinach, or frozen chopped collard greens) shopping list
- 1 1/2 cups fresh or frozen blueberries (no syrup or sugar added) shopping list
- 1/2 teaspoon lemon juice shopping list
- 1/2 tablespoons water shopping list
How to make it
- 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.
People Who Like This Dish 6
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The Rating
Reviewed by 1 people-
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 :)
kukla
in Barrie, Ontario loved it
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