Spinach Purée

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Preparation info

    • Difficulty

      Easy

Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

Ingredients

  • 1 kg English spinach leaves
  • 3 litres water
  • 9 g salt
  • 1 g xanthan gum
  • ice bath

Method

Remove the stalks from the spinach. Bring the water to the boil with the salt. Once boiling, add the spinach leaves and blanch for 3 minutes, then remove the spinach from the pot and squeeze out as much of the remaining liquid as possible.

Add to a Thermomix jug with the xanthan gum and blend on high speed until smooth. Remove from the blender and chill over an ice bath to preserve the colour.