French Style: Creamy Spinach Purée Recipe (Purée d’Epinards)
Crème fraîche, the thick French soured cream, or béchamel sauce usually give this spinach recipe its creamy richness, but try this quick, light alternative.
Ingredients
- 675 g/11/2 lb leaf spinach, stems removed
- 120 g/4 oz full- or medium-fat soft cheese
- Milk (if needed)
- Freshly grated nutmeg
- Salt and freshly ground black pepper
Instructions
- Rinse the spinach, spin or shake lightly and place in a deep frying pan or wok with just the water clinging to the leaves. Cook, uncovered, over a medium heat for 3—4 minutes until wilted. Drain the spinach in a colander or large sieve, pressing with the back of a spoon; the spinach doesn’t need to be completely dry.
- In a food processor fitted with the metal blade, purée the spinach and soft cheese until well blended, then transfer to a bowl. If the purée is too thick to fall easily from a spoon, add a little milk, spoonful by spoonful.
- Season the spinach with salt, pepper and nutmeg. Transfer the spinach to a heavy pan and reheat gently over a low heat.