Ingredients with Measurements:
- 2 cups fresh spinach leaves
- 1 cup frozen peas
- 1/4 cup grated Parmesan cheese
- 1/4 cup plain Greek yogurt
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a pot of boiling water, blanch the spinach leaves and frozen peas for 2-3 minutes until tender. Drain and rinse with cold water.
2. In a blender or food processor, combine the blanched spinach and peas, Parmesan cheese, Greek yogurt, olive oil, garlic, salt, and pepper.
3. Blend until smooth and creamy, scraping down the sides as needed.
4. Taste and adjust seasoning as desired.
5. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
- Time:
Preparation time: 10 minutes
- Cooking time: 5 minutes
Temperature:
- Serve at room temperature or chilled.
Serving size:
- Makes approximately 2 cups of puree.
Nutritional information:
- Calories: 120
- Fat: 7g
- Carbohydrates: 9g
- Protein: 7g
- Fiber: 3g
Substitutions for ingredients:
- Fresh spinach can be substituted with frozen spinach.
- Parmesan cheese can be substituted with any hard cheese.
- Greek yogurt can be substituted with sour cream or cream cheese.
Variations:
- Add a pinch of red pepper flakes for a spicy kick.
- Substitute peas with edamame for a different flavor.
- Add a tablespoon of lemon juice for a tangy twist.
Tips and tricks:
- Make sure to rinse the blanched spinach and peas with cold water to stop the cooking process and preserve their bright green color.
- For a smoother consistency, strain the puree through a fine-mesh sieve.
- Use as a dip for vegetables or spread on toast for a quick and healthy snack.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until warm.
Presentation ideas:
- Serve in a small bowl with a drizzle of olive oil and a sprinkle of Parmesan cheese on top.
Garnishes:
- Fresh herbs such as parsley or basil.
- Croutons or bread crumbs.
Pairings:
- Serve as a side dish with grilled chicken or fish.
- Use as a sauce for pasta or roasted vegetables.
Suggested side dishes:
- Roasted sweet potatoes.
- Grilled asparagus.
- Quinoa salad.
Troubleshooting advice:
- If the puree is too thick, add a tablespoon of water or olive oil at a time until desired consistency is reached.
- If the puree is too thin, add more spinach or peas.
Food safety advice:
- Make sure to cook the spinach and peas until tender to avoid any potential foodborne illnesses.
Food history:
- Purees have been a popular dish in French cuisine since the 17th century.
Flavor profiles:
- Fresh and earthy from the spinach.
- Sweet and nutty from the peas.
- Tangy and salty from the Parmesan cheese.
Serving suggestions:
- Serve as a dip with fresh vegetables or crackers.
- Use as a spread on sandwiches or wraps.
- Serve as a side dish with grilled meats or fish.
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