Ease of Preparation: Easy
Preparation Time: 15 min
Cook Time: 30 min
Servings: 8
Recipe By: Elayne Achilles, Ed. D.
From: The Dysphagia Cookbook
Used with permission of Cumberland House Publishing
Fried Spinach and Broccoli Puree
Ingredients
1 cup water
1 bag (10 ounces) washed spinach
1/2 pound fresh broccoli, including tender part of stalks, chopped
3 tablespoons butter
1 tablespoon fresh gingerroot, peeled and finely chopped
1/2 cup finely chopped onions
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 teaspoon curry powder (optional)
1 teaspoon salt (optional)
1 bag (10 ounces) washed spinach
1/2 pound fresh broccoli, including tender part of stalks, chopped
3 tablespoons butter
1 tablespoon fresh gingerroot, peeled and finely chopped
1/2 cup finely chopped onions
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 teaspoon curry powder (optional)
1 teaspoon salt (optional)
Directions
In a processor pulse 1/2 cup water and the spinach until puréed. Transfer to a bowl. Pulse 1/2 cup water and the broccoli in the processor until puréed, then stir into the puréed spinach.
In a heavy skillet melt the butter and sauté the ginger for 1 minute on moderate heat, then add the onions and sauté until the onions are soft. Add the cumin, turmeric, coriander, and curry, frying for a few minutes until well mixed. Stir in the spinach-broccoli mixture a little at a time and fry for 5 minutes. Reduce the heat and simmer, uncovered, for about 15 minutes, until most of the liquid is evaporated. Add the salt if desired.
In a heavy skillet melt the butter and sauté the ginger for 1 minute on moderate heat, then add the onions and sauté until the onions are soft. Add the cumin, turmeric, coriander, and curry, frying for a few minutes until well mixed. Stir in the spinach-broccoli mixture a little at a time and fry for 5 minutes. Reduce the heat and simmer, uncovered, for about 15 minutes, until most of the liquid is evaporated. Add the salt if desired.
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