Spinach and Pea Puisée with Cabbage and Parmesan

This contrast of a smooth, rich vegetable purée topped with a crunchy green vegetable is always appreciated. Serve with new potatoes.


  • 500 g (1 lb) spinach, washed and stalks removed if coarse
  • 250 g (8 oz) frozen peas
  • 125 g (4 oz) butter, cut up roughly
  • 750 g ( lb) green cabbage, shredded
  • 50-75 g (2–3 oz) Parmesan cheese, grated coarsely
  • Salt
  • Black pepper


Steam or boil the spinach until soft. Add the peas and cook for 4-5 minutes. Drain thoroughly in a colander, pressing the spinach to get rid of excess liquid. Put the spinach and peas into a food processor with the butter and whizz to a purée. Season with salt and black pepper. Put the mixture into a wide ovenproof serving bowl, cover loosely with foil and keep warm in a very low oven.

Just before serving, slice the cabbage up fairly thinly and steam or boil for 3-6 minutes just until bright green and still crisp. Drain the cabbage, pile on top of the green purée and sprinkle all over with grated Parmesan and freshly ground black pepper.