Sneaky Chef Green Purée Recipe

Sep 06, 2012 @ 2:24 PM
Posted by Missy Chase Lapine, Special Contributor

Nutrition

Cal/Serving: 12
Daily Value: 1%
Servings: 16

Low-Fat, Low-Sodium
Vegan, Vegetarian, Gluten-Free, Wheat-Free, Fat-Free, Low-Fat-Abs, Sugar-Conscious

Fat	0g	0%
Saturated	0g	0%
Carbs	2g	1%
Fiber	1g	3%
Sugars	1g	0%
Protein	1g	2%
Sodium	7mg	0%
Calcium	11mg	1%
Magnesium	8mg	2%
Potassium	78mg	2%
Iron	0mg	2%
Zinc	0mg	1%
Vitamin A	489IU	10%
Vitamin C	14mg	24%
Thiamin (B1)	0mg	2%
Riboflavin (B2)	0mg	2%
Niacin (B3)	0mg	1%
Vitamin B6	0mg	2%
Folic Acid (B9)	20µg	5%
Vitamin E	0mg	1%
Vitamin K	32µg	39%
Fatty acids, total monounsaturated	0g	0%
Fatty acids, total polyunsaturated	0g	0%

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INGREDIENTS

2 cups raw baby spinach leaves
2 cups broccoli florets, fresh or frozen
1 cup sweet green peas, frozen
2-3 tablespoons water

DIRECTIONS

To prepare Green Purée on the stovetop, pour about 2 inches of water into a pot with a tight-fitting lid. Put a vegetable steamer basket into the pot, add the broccoli, and steam for about 10 minutes, until very tender. Add the frozen peas to the basket for the last 2 minutes of steaming. Drain.

To prepare in the microwave, place the fresh broccoli in a microwave-safe bowl, cover with water, and microwave on high for 8 to 10 minutes (frozen florets take only 1 to 2 minutes), until very tender. Add peas for last 2 minutes of cooking. Drain.

Place the raw spinach in the food processor first and pulse a few times. This will reduce the spinach significantly. Next add the cooked broccoli and peas, along with 2 tablespoons of water. Purée on high until as smooth as possible. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to make a smooth purée.

This recipe makes about 2 cups of purée; double it if you want to store more. Green Purée will keep in the refrigerator for up to 3 days, or you can freeze 1⁄4-cup portions in sealed plastic bags or small plastic containers.