Spinach is one of the vegetables that babies can eat, but in strained form. The green leafy vegetables are not only extremely healthy, but also very versatile in the kitchen. Passed spinach, for example, is also the basis for the well-known creamed spinach, which is refined with cream.

Preparing spinach is quick and easy

Prepare and sieve the spinach

  1. If you want to strain spinach yourself, always buy fresh produce. Spinach doesn't last long in the fridge either.
  2. Keep in mind that the spinach leaves will collapse during cooking, so buy a large enough quantity.
  3. Wash the spinach leaf by leaf.
  4. Sort out wilted leaves and those that have already turned dark.
  5. You should also remove the hard stems.
  6. Boil water with some salt in a large saucepan.
  7. Add the spinach leaves and let them wilt in the boiling water for a few minutes.
  8. Drain the spinach in a colander and briefly dunk in very cold water.
  9. Drain the spinach well. You may squeeze out the water with a spoon.
  10. In the next step, the spinach is strained. You can push it through a fine sieve or cheesecloth with a wooden spoon, use the “Flotte Lotte” to strain it, or puree the spinach with a blender.

If you use a sieve or cheesecloth, any coarser particles will remain in the sieve/cloth. This gives you a particularly fine puree, ideal for baby food.

Use the mashed spinach

Creamed spinach is very popular with young and old. To do this, prepare a light roux from a tablespoon of butter and a finely chopped onion. Sweat the onion briefly, dust some flour over it and pour in enough broth to create a creamy sauce. Now add the strained spinach and let everything cook down a bit. Season your spinach with salt, pepper, nutmeg and garlic to taste. Top off the spinach with a dash of cream.

Category:

Vegetable garden