Josceline Dimbleby

Spinach and Pea Puisée with Cabbage and Parmesan

Preparation info
  • Serves

    6-8

    • Difficulty

      Easy

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes
The Cook's Companion

By Josceline Dimbleby

Published 1991

  • About

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

Ingredients

  • 500 g (1 lb) spinach, washed and stalks removed if coarse
  • 250 g (8

Method

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.