alive logo

Organic Vegetables with Garlic Spinach Purée


    Organic Vegetables with Garlic Spinach Purée

    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: "Spa Lite Cuisine", alive #286, August 2006


    Organic Vegetables with Garlic Spinach Purée




    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.