Cardamom Spinach Puree

Name: Cardamom Spinach Puree
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 serving(s)
Ingredients: 750 g baby spinach leaves; 1 ounce unsalted butter; 2 shallots, finely chopped; 1 teaspoon cardamom, freshly ground; 1/4 teaspoon hot pepper flakes; 3 1/2 ounces double cream; 1/2 lemon, zest of, grated; 3 tablespoons sliced almonds, toasted

Submitted by lindseylcw

"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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Ready In:: 10mins
Ingredients:: 8
Serves:: 4

ingredients

750 g baby spinach leaves
1 ounce unsalted butter
2 shallots, finely chopped
1 teaspoon cardamom, freshly ground
¹⁄₄ teaspoon hot pepper flakes
3 ¹⁄₂ ounces double cream
¹⁄₂ lemon, zest of, grated
3 tablespoons sliced almonds, toasted

directions

blanch spinach in boiling salted water for 30 seconds, drain in a colander and refresh under cold running water.
squeeze out water until spinach is quite dry.
place in a blender and blitz to a coarse puree.
heat butter in a saucepan, add shallots and cook for 1 min, until softened.
Add cardamon and chili and mix well.
stir in the spinach and cream and heat gently until they are lightly bound together.
add the lemon zest, season with salt and black pepper and serve sprinkled with the toasted almonds.

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Reviews

This was soooo good!!! The flavors are wonderful. Thank you for posting!

Elmotoo

RECIPE SUBMITTED BY

lindseylcw

Hello, thought I should update this page a wee bit now we have a new furbaby called Bismila as well as our beloved Maddie who is the star of the photo. I live with my husband Keir in the North East of Scotland between Inverness and Aberdeen, it is very beautiful here. My DH is a keen salmon fisherman and is in the right place to do this! I ran my own pubs and restaurants for many years until arthritis made catering just too much for me, I am 'semi' retired now and can't seem to drag myself away from this site. I have met some wonderful people here and made good friends for which I am eternally grateful. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/food%20and%20swaps/9dcd2f11.png" border="0" alt="Photobucket"> <img src="http://i19.photobucket.com/albums/b158/bella_donata/My%20Art/Recipezaar/goldsparkle.png" border="0" alt="Made by Bella14ragazza"> <a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/food%20and%20swaps/Purple-Swap-AM-Banner.jpg" border="0" alt="Photobucket"> <img src="http://i497.photobucket.com/albums/rr336/jess4freedom/Zaar%20banners/saltpepper_amtag.jpg" border="0" alt="Salt and Pepper"> <a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/Halloween/4811_180750-1.jpg" border="0" alt="Photobucket">

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