Vibrant spinach-fennel puree
Spinach is a good example of why it’s important to eat those leafy greens: It is endowed with beta-carotene, folic acid, magnesium, potassium, and iron. Fennel, while a nutritional lightweight, adds fiber, flavor, and those feathery fronds for garnish.
Serves 4
2 large bunches curly spinach, about 1 1/2 pounds
1 large fennel bulb, about 1 pound
2 tablespoons plus 1 teaspoon unsalted butter
- Wash spinach thoroughly. Remove thick stems and discard. Set leaves aside.
- Remove feathery fronds from fennel and reserve for garnish. Remove and discard core. Cut fennel into 1/2-inch pieces. Place in a pot (large enough to accommodate the spinach) with enough water to cover. Bring to a boil. Lower heat to medium and cook, covered, for 20 minutes, until very soft.
- Add spinach to pot, and bring to a boil. Cook for 2 to 3 minutes, until spinach is tender but still bright green.
- Immediately drain fennel and spinach in a colander under cold running water to fix color. Drain thoroughly. Place in bowl of a food processor. Process until very smooth.
- Transfer to saucepan. Add freshly ground black pepper to taste. Heat gently before serving. Garnish with finely chopped fennel fronds and coarse sea salt.
Recipe by Rozanne Gold.Healthy 1-2-3
ORDER HEALTHY 1-2-3 from AMAZON.COM
