CARDAMOM SPINACH PUREE
From Flavours of the World by Paul Gayler. He recommends serving this with a spicy roast leg of lamb, or a roast chicken.
Provided by lindseylcw
Categories Spinach
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- blanch spinach in boiling salted water for 30 seconds, drain in a colander and refresh under cold running water.
- squeeze out water until spinach is quite dry.
- place in a blender and blitz to a coarse puree.
- heat butter in a saucepan, add shallots and cook for 1 min, until softened.
- Add cardamon and chili and mix well.
- stir in the spinach and cream and heat gently until they are lightly bound together.
- add the lemon zest, season with salt and black pepper and serve sprinkled with the toasted almonds.
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