NITRATE WARNING: Homemade spinach should be used in moderation before the 8 months of age. And DO NOT USE ANY WATER used in cooking the spinach to thin your puree.
Ingredients:
- Spinach (washed, long stems removed and damaged leaves removed)
Steps using a steamer:
- Place spinach in steamer
- Steam for 15 minutes
- Allow to cool slightly
- Remove from steamer and place in pureeing device
- Puree to desired consistency adding fresh water or breast milk to thin as needed
- Serve warm
- Freeze using cube method or refrigerate
Steps without a steamer:
- Steam in a pot with a steamer basket insert (water should just peek through the holes of the basket).
- Leaves will shrink and appear wilted when done.
- Remove from pot and place in pureeing device
- Puree to desired consistency adding fresh water or breast milk to thin as needed
- Serve warm
- Freeze using cube method or refrigerate
Storage: Using freezer cube method 1-2 months; refrigerator 2-3 days
Timing: 8 months
Difficulty: 1 out of 5
Epicutie Rating: Little Joy never had plain spinach puree, but when Epicutie Asher tries it, we will review it!!
I have made this for a very long time and my only advice is this - either make A LOT of it or use an immersion blender (I don't have one). I find even when I put this in my little chopper it has a hard time pureeing this because it steams/cooks down so small so you need to make a lot for it to blend well in normal pureeing devices.
ReplyDeleteWe LOVE spinach at my house. Because we eat dairy-free now, Isabelle has a dairy allergy, we have to find other sources of calcium. My two favorite ways to incorporate spinach are with eggs and in pesto(spinach, goat cheese, garlic, walnuts, olive oil, S&P)----the pesto disappears quickly. I like frozen spinach (or spinach from our garden when it grows) because bagged spinach goes bad quickly.
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