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Recipe Summary

prep:
5 mins
cool:
10 mins
cook:
20 mins
total:
35 mins
Yield:
about 2-2/3 cups puree
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place potato in a medium saucepan. Add enough water to cover. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Add thawed spinach. Cook 5 minutes more or until potato is tender.

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  • Drain mixture, reserving cooking liquid. Cool slightly. Puree in a food processor or blender until smooth, adding enough of the reserved cooking liquid until of desired consistency (about 1/4 cup). Use within 1 day, or freeze for up to 1 month.

To Freeze:
  • Spoon finished food into ice cube trays. Cover with waxed paper and freeze until firm. When ice cubes are frozen, remove cubes from tray and store in a resealable plastic freezer bag or freezer container. Label package with contents and date. Use within 1 month. Before serving, let thaw in the refrigerator overnight.

To Serve:
  • Heat thawed mixture to lukewarm in a small dish set in a pan of hot water. Stir before serving. Always sample a small bite to make sure the food is not too hot.

Nutrition Facts

32 calories; carbohydrates 7g; insoluble fiber 2g; protein 2g; vitamin a 8454.7IU; vitamin c 15.9mg; sodium 27mg; calcium 70.7mg; iron 1.3mg.
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