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Organic Vegetables with Garlic Spinach Purée

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    Organic Vegetables

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    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

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