Spinach is one of the vegetables that babies can eat, but in pureed form. The green leafy vegetables are not only extremely he althy, but also very versatile in the kitchen. For example, strained spinach is also the basis for the well-known creamed spinach refined with cream.
How can I strain spinach?
To strain spinach, boil the washed and hard-stalked leaves for a few minutes, drain, dip in cold water and drain. Pass the spinach with a wooden spoon through a fine sieve, a “Flotten Lotte” or puree it with a hand blender.
Prepare and strain spinach
- If you want to strain spinach yourself, always buy fresh produce. Spinach doesn't last long in the fridge either.
- Keep in mind that the spinach leaves collapse when cooked, so buy a large enough quantity.
- Wash the spinach leaf by leaf.
- Sort out wilted leaves and those that have already turned dark.
- You should also remove the hard stems.
- Boil water with a little s alt in a large pot.
- Put in the spinach leaves and let them wilt in the boiling water for a few minutes.
- Pour the spinach into a colander and dip it briefly in very cold water.
- Drain the spinach well. If necessary, squeeze the water out with the help of a spoon.
- In the next step, the spinach is strained. You can strain it through a fine sieve or cheesecloth with a wooden spoon, use the “Flotte Lotte” to strain it or puree the spinach with a hand blender.
If you use a sieve or cheesecloth, all the coarser components remain in the sieve/cloth. This gives you a particularly fine puree, ideal for baby food.
Use strained spinach
Cream spinach is very popular with young and old. To do this, prepare a light roux from a tablespoon of butter and a finely chopped onion. Sauté the onion briefly, dust some flour over it and pour in enough broth to create a creamy sauce. Now add the pureed spinach and let everything boil down a little. Season your spinach with s alt, pepper, nutmeg and garlic to taste. Top off the spinach with a drizzle of cream.
