Sneaky Chef Purple Purée Recipe


Nutrition

Cal/Serving: 18
Daily Value: 1%
Servings: 8

Low-Fat, Low-Sodium
Fat-Free, Low-Fat-Abs, Vegan, Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat0g0%
Saturated0g0%
Carbs4g1%
Fiber1g4%
Sugars3g0%
Protein1g1%
Sodium9mg0%
Calcium13mg1%
Magnesium11mg3%
Potassium84mg2%
Iron0mg2%
Zinc0mg1%
Vitamin A1070IU21%
Vitamin C6mg10%
Thiamin (B1)0mg1%
Riboflavin (B2)0mg2%
Niacin (B3)0mg1%
Vitamin B60mg2%
Folic Acid (B9)23µg6%
Vitamin E0mg2%
Vitamin K60µg75%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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Jerry Errico

The blueberries in this purée give it a fun color and also hide the fact that there's actually a vegetable in it as well, making it a great sneaky and delicious way to get your kid to eat some spinach. 

5
Ratings2

INGREDIENTS

  • 3 cups baby spinach leaves
  • 1 1/2 cups fresh or frozen blueberries
  • 1-2 tablespoon water

DIRECTIONS

Raw baby spinach should be rinsed well, even if the package says "prewashed." If you’re using frozen blueberries, give them a quick rinse under cold water to thaw a little, and then drain.

Place the spinach in the food processor first and pulse a few times. This will reduce the spinach significantly. Next add the blueberries and 1 tablespoon 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 create a smooth purée.

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

Recipe Details

Servings: 8

Notes and Substitutions:

Missy Chase Lapine is the author of The Sneaky Chef series of cookbooks. Connect with her at TheSneakyChef.com or Facebook or Twitter.



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