Cardamom Spinach Puree

Recipe by lindseylcw
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 750
    g baby spinach leaves
  • 2
    shallots, finely chopped
  • 1
    teaspoon cardamom, freshly ground
  • 14
    teaspoon hot pepper flakes
  • 3 12
    ounces double cream
  • 12
    lemon, zest of, grated
  • 3
    tablespoons sliced almonds, toasted
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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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