Recipe: Parmesan Spinach Puree
- danielle762001
- Jan 7, 2014
- 1 min read
There’s no denying the health benefits of spinach. Once Audrey was old enough (around 8 or 9 months), I couldn’t wait to introduce her to it. And rather than steam and puree it without any additional flavors, like many recipes will tell you to do, I added some love to it. If I wouldn’t want to eat plain old steamed spinach, why would Audrey? By adding butter, cheese and spice, she still gets introduced to the flavors and textures of spinach, but hopefully in a way that will keep her eating it for many years to come. The version I created here has become a staple in our house, plus it’s one of the easiest, quickest, and tastiest purees you can make. It’s great on its own as a side dish, tossed with pasta, stirred into tomato sauce, mac n’ cheese or mashed potatoes, added to pizza, mixed into meatloaf & meatball mixture, or spread onto a sandwich. The possibilities are endless…
Parmesan Spinach Puree
Makes approx. 1/2 cup puree
9 months + up
1 tablespoon butter
1/2 lb. baby spinach leaves (about 1 large bag)
2 tablespoons grated parmesan cheese
1/8 teaspoon ground nutmeg
Pinch of salt and pepper
In a large skillet over medium heat melt butter. Add spinach and cook for 1-2 minutes, until soft and wilted. Remove from heat. Add spinach along with remaining ingredients to a food processor and puree until smooth. Stir in more parmesan cheese if you’d like.
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