Pureeing Spinach: Blender Technique For A Smooth Finish

Pureeing spinach is a great way to incorporate the vegetable into your diet, especially if you're making baby food or don't enjoy the taste of spinach on its own. You can use a blender or food processor to puree spinach, but if you don't have either of those appliances, you can also use a mortar and pestle, food mill, or even a fork to achieve a similar result. To prepare spinach for pureeing, you'll need to wash it, remove the stems, and cook it by steaming or boiling. Once it's cooked, simply blend it until smooth, adding water or milk as needed to achieve your desired consistency.

Pureeing spinach for babies

Choosing and Storing Spinach

Look for spinach leaves that are green, crisp, and without any tears or darkening. Avoid limp or yellowing leaves. Do not wash the spinach before refrigerating, as this will cause the leaves to deteriorate faster. Instead, store unwashed spinach in a loose plastic bag in the refrigerator, where it will keep for three to four days.

Preparing the Spinach

Remove the stems from the spinach and discard them. Wash the spinach thoroughly and shake off any excess water.

Cooking the Spinach

Steaming is the best way to cook spinach while preserving its nutrients. To steam the spinach, add enough water to the bottom of a pan so that it does not touch the steamer basket. Place the washed spinach leaves in the steamer basket, cover the pan, and heat until the leaves are tender and wilted, which should take around 3-5 minutes. Alternatively, you can blanch the spinach by adding it to a pot of boiling water and cooking for about a minute.

Pureeing the Spinach

After cooking, transfer the spinach to a colander and run cold water over it to stop the cooking process. Drain the spinach well, and gently squeeze out any excess water. Transfer the spinach to a blender or food processor. Blend until smooth, adding a small amount of water or baby milk to achieve the desired consistency.

Storing the Spinach Puree

Spinach puree can be stored in an airtight container in the refrigerator for up to 24 hours. For longer storage, freeze the puree in ice cube trays. Once frozen, transfer the cubes to a freezer bag or container and store for up to 2 months.

Serving the Spinach Puree to Babies

Spinach puree may not be the most appetising on its own, so you can try mixing it with other purees, such as chicken or fish. You can also add spices and herbs to the puree to enhance the flavour for older babies. Remember to always consult with a healthcare professional if you are unsure about introducing new foods to your baby.

How to choose the right spinach

Pureeing spinach is a great way to incorporate this nutrient-rich vegetable into your diet. Spinach is packed with vitamins and minerals, including Vitamin A, Vitamin C, Vitamin K, Folic Acid, Iron, and Calcium. It is also very low in calories, making it an excellent addition to various dishes.

When choosing spinach for pureeing, there are several factors to consider to ensure you get the most nutritious and tasty leaves:

• Colour: Look for spinach with dark green leaves. Avoid leaves that are yellowish, as this may indicate that they are older and less nutritious.
• Texture: The leaves should be flexible, crisp, and not wilted. Wilting can be a sign of ageing or improper storage.
• Smell: Fresh spinach should have an earthy and pleasant aroma. If the leaves have an off-putting odour, it may indicate spoilage.
• Size: Smaller, younger leaves tend to have a sweeter flavour and more tender texture. Harvesting spinach when the leaves are young and small will result in a less bitter taste.
• Type: There are three primary types of spinach: savoy, flat-leaf, and semi-savoy. Savoy has crinkly leaves and is more cold-tolerant, while flat-leaf spinach offers smoother leaves that are easier to clean and handle. Semi-savoy is a good balance between texture and ease of care.
• Storage: Look for spinach that has been stored properly. Refrigerated spinach should be kept in a loose plastic bag to prevent spoilage. Avoid pre-washed spinach, as it tends to deteriorate quicker.

By considering these factors, you can choose the right spinach for pureeing and ensure you get the most flavourful and nutritious results.

Preparing spinach for the blender

Pureeing spinach is a great way to incorporate this healthy vegetable into your diet. Spinach is an excellent source of vitamins and minerals, including vitamin A, vitamin C, vitamin K1, folic acid, iron, and calcium. Here are some detailed instructions on preparing spinach for the blender:

Choosing and Storing Spinach

Look for spinach with crisp, bright green leaves that are free from any tears or darkening. Avoid limp or yellowing leaves. Do not wash the spinach before storing it in the refrigerator, as this will cause the leaves to deteriorate faster. Instead, place the unwashed spinach in a loose plastic bag and store it in the refrigerator for three to four days.

Preparing the Spinach for Cooking

When you are ready to cook the spinach, start by removing the stems from the leaves and discarding them. Wash the spinach thoroughly under cold running water to ensure it is clean. You may need to soak the leaves in a large bowl of cold water and rinse them thoroughly if they are particularly dirty. Once washed, shake off any excess water.

Cooking the Spinach

There are several ways to cook spinach before pureeing it. One method is to steam the spinach. Add enough water to a pan so that it does not touch the steamer basket. Place the washed spinach leaves in the basket, cover the pan, and steam for 3-5 minutes until the leaves are tender and wilted. You can also cook spinach in a skillet with one tablespoon of water for about 90 seconds, just until wilted. Alternatively, you can blanch the spinach by adding it to a pot of boiling water and cooking it for around one minute.

Pureeing the Spinach in a Blender

Once the spinach is cooked, transfer it to a colander and run cold water over it to stop the cooking process. Drain the spinach well, and gently squeeze out any excess water. Place the cooked spinach into a blender or food processor. Add a small amount of water or baby milk to achieve the desired consistency, and blend until you have a smooth puree. You can also add seasonings to enhance the flavor.

Other ways to puree without a blender

Pureeing cooked spinach in a blender is a fast and convenient way to make spinach puree. However, if you don't have a blender, there are several other ways to achieve a similar result. Here are some alternative methods to make spinach puree without using a blender:

Using a Food Processor

Food processors are similar to blenders and can be used to create pureed dips and sauces. They may not be as powerful as blenders when it comes to crushing ice or liquifying ingredients, but they can still effectively puree cooked spinach. Many food processors come with interchangeable blades that can help you achieve the desired consistency.

Using a Hand Blender

Also known as an immersion blender, a hand blender is a handheld tool that can be inserted directly into a container with cooked spinach. It can blend and puree the spinach with ease and is especially useful for small or large batches. Some hand blenders also come with additional attachments for whipping or chopping.

Using a Stand Mixer with Attachments

Stand mixers can also be used for pureeing, although they may not be the first appliance that comes to mind. Certain attachments can be used with stand mixers to create smooth sauces and purees. For example, the KitchenAid® Fruit and Vegetable Strainer Attachment can be used to make purees for recipes like green bean and pea puree.

Manual Methods

If you don't have access to any electrical appliances, you can still make spinach puree using common kitchen tools. Here are some manual methods to try:

• Mortar and pestle: This traditional method has been used for centuries to make purees before the invention of motorized appliances. Simply pound the cooked spinach in a mortar and pestle until it reaches the desired consistency.
• Knife and cutting board: Finely chop the cooked spinach with a sharp knife on a cutting board. Then, lay the knife on its side on top of the chopped spinach and press down with the base of your palm to create a paste.
• Sieve: Push the cooked spinach through a fine-mesh sieve using the back of a spoon to achieve a smoother and more uniform puree.
• Fork: If you're pureeing soft ingredients like bananas or potatoes, a simple fork can do the trick. Mash and squish the cooked spinach with a fork until it reaches your desired consistency.

Storing spinach puree

When storing spinach puree, there are a few different options. If you want to store it in the refrigerator, place the puree in an airtight container and it will last for 24 hours. If you want to store it in the freezer, pour the puree into ice cube trays and freeze. Once frozen, transfer the cubes to a freezer bag or container and return to the freezer. Stored this way, the puree will last for up to 2 months. If you want to store a larger batch, it can be frozen in a glass container with a tight lid. It is recommended to freeze in small batches so that you can thaw only what you need.

If you are using fresh spinach to make the puree, it is important to note that unwashed spinach stored in a loose plastic bag in the refrigerator will last for 3 to 4 days. However, if you are blanching the spinach before pureeing, it can be stored in the refrigerator for 10 days or in the freezer for up to 2 months.

Frequently asked questions