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> Recipes > Side Dishes
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Organic Vegetables
12 asparagus
8 baby carrots
16 green beans
1 Tbsp (15 mL) butter (optional)
Salt and pepper to taste
Garlic Spinach Puree
1 shallot, chopped
1/4 tsp (1 mL) minced garlic
2 cups (500 mL) spinach
Pinch grated nutmeg
Steam asparagus, carrots, and beans or cook in boiling water until tender, about 4 to 6 minutes. Drain and stir in butter if desired. Season to taste.
For garlic spinach puree, sauté shallot and garlic on medium heat until transparent, about 3 minutes. Stir constantly to avoid burning. Add spinach and cook while turning with tongs until spinach wilts, about 3 minutes. Drain excess liquid and transfer spinach mixture to blender. Add pinch of nutmeg and puree until smooth.
To serve, divide spinach among 4 dishes and top with vegetables.
Serves 4.
Source: alive #286, August 2006
