Ingredients
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750
-
1
-
2
-
1
-
1/4
-
3 1/2
-
1/2
-
3
-
-
-
-
-
-
-
Directions
Cardamom Spinach Puree,From Flavours of the World by Paul Gayler. He recommends serving this with a spicy roast leg of lamb, or a roast chicken.,This was soooo good!!! The flavors are wonderful. Thank you for posting!,From Flavours of the World by Paul Gayler. He recommends serving this with a spicy roast leg of lamb, or a roast chicken.
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Steps
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1
Done
|
Blanch Spinach in Boiling Salted Water For 30 Seconds, Drain in a Colander and Refresh Under Cold Running Water. |
|
2
Done
|
Squeeze Out Water Until Spinach Is Quite Dry. |
|
3
Done
|
Place in a Blender and Blitz to a Coarse Puree. |
|
4
Done
|
Heat Butter in a Saucepan, Add Shallots and Cook For 1 Min, Until Softened. |
|
5
Done
|
Add Cardamon and Chili and Mix Well. |
|
6
Done
|
Stir in the Spinach and Cream and Heat Gently Until They Are Lightly Bound Together. |
|
7
Done
|
Add the Lemon Zest, Season With Salt and Black Pepper and Serve Sprinkled With the Toasted Almonds. |
