Spinach and spring onion puree for winter
Spinach and green onion puree is a good way to prepare herbs for the winter. On the basis of such canned food, you can always quickly cook a delicious soup or make a bright sauce for a vegetable or meat dish.
A distinctive feature of spinach is that under the influence of temperature it becomes brighter. It is important not to digest it in order to preserve the emerald color.
If you have the minimum conditions for sterilizing cans and a blender in your country house, then you do not need to transport a crop of greens, cook on the spot, on the principle of "from the garden to the pan." This recipe is very simple, does not require any complex additions, such blanks are obtained even in field conditions.
Keep in mind that the grass is greatly reduced during cooking, so for preservation it is better to prepare small jars.
- Cooking time: 45 minutes
- Quantity: 1 L
Ingredients for Mashed Spinach and Green Onion
- 800 g young spinach;
- 250 g of green onions;
- 25 ml of vegetable oil;
- 8 g of salt.
A method of preparing mashed potatoes from spinach and green onions for the winter.
We make blanks from freshly picked greens, without signs of spoilage. It is advisable to cook this puree a few hours after the harvest.
So, we pour cold water into a large pot or basin, send greens there, leave for 10-15 minutes to soak the dirt. Then thoroughly rinse, change the water several times.
We harvest young spinach together with the stems, we just cut the roots, rip the leaves from the mature one, since its stems are fibrous and stiff.
We cut off the white part of the green onion - it will not be needed for preparation, but it will always come in handy in the kitchen, you will not have to peel the onions for cutlets or in a salad.
Finely chop green feathers.
Take deep thick-walled dishes (roasting pan, cast-iron frying pan), put spinach, add vegetable oil, heat over medium heat, stir, simmer for 3-4 minutes. Greens will quickly decrease in volume at times, and a miserable bunch will remain from the huge bunch.
Add the onion to the steamed spinach, salt, simmer for 3-4 minutes over medium heat, constantly stirring. Vegetable greens are very tender, it should not be ignored.
2 minutes before cooking, squeeze the juice from the lemon, warm it all together. It is better to strain the juice through a sieve so that lemon seeds do not get into the dish.
We transfer the hot mass to a blender, grind it to a state of smoothness at medium speed.
We prepare jars and lids - thoroughly wash them, dry them in the oven or sterilize them over steam.
We spread the hot vegetable mass in warm jars, cover with prepared lids.
We put a cotton towel in a wide pan, pour water heated to 40 degrees Celsius, put the cans so that the water reaches the shoulders, heat up to 90 degrees.
We sterilize for 10 minutes, roll up or screw the caps tight.
Cool the jars at room temperature.
We store blanks in a dark, cool room. Storage temperature from +1 to +6 degrees, storage time several months, subject to sterility.