Spinach Puree
Ingredients
1 kilo of spinach
Half a cup of milk
1 coffee cup flour
2 tablespoons butter or margarine
1 teaspoon salt
A little coconut zest
Instructions
1
Separate the leaves of the spinach, extract and wash. Boil in a medium saucepan for 5 minutes, with the addition of a little water.
2
Drain the boiled spinach into the strainer and let it cool. Once cool, pull it out of the rondo or finely chop it.
3
Put 1 spoonful of oil and flour in a saucepan and roast for about 1 minute (white color).
4
Milk is added and mixed and cooked (about 3 minutes) to obtain béchamel sauce.
5
In another saucepan melt 1 spoonful of oil. Sauté for 2 minutes with the addition of spinach.
6
Add salt, prepared béchamel sauce and coconut and mix.
