Spinach And Green Onion Puree For The Winter. Step-by-step Recipe With Photo

Spinach and green onion puree is a good way to prepare greens 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.

The hallmark of spinach is that it brightens when exposed to temperature. It is important not to overcook it to maintain its emerald color.

If you have minimum conditions for sterilizing cans and a blender at your dacha, then you do not need to transport the harvest of herbs, cook on the spot, according to the principle "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 herb is greatly reduced during cooking, so it is better to prepare small jars for preservation.

• Cooking time: 45 minutes
• Quantity: 1 L

Ingredients for spinach and green onion puree

• 800 g young spinach;
• 250 g green onions;
• lemon;
• 25 ml of vegetable oil;
• 8 g of salt.

Method of preparing puree from spinach and green onions for the winter

We make blanks from freshly harvested greens, without signs of spoilage. It is advisable to cook this puree a few hours after harvest.

So, pour cold water into a large saucepan or basin, send greens there, leave for 10-15 minutes to soak off the dirt. Then we rinse thoroughly, change the water several times.

We harvest the young spinach together with the stems, just cut off the roots, cut off the leaves from the mature one, since its stems are fibrous and tough.

We cut off the white part of the green onion - it is not needed for preparations, but it will always come in handy in the kitchen, you do not have to peel the onion for cutlets or for salad.

Finely chop the green feathers.

We 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. The greens will quickly decrease in volume by several times, and a pitiful heap will remain from a huge bunch.

Add the onion to the stewed spinach, salt, simmer over medium heat for 3-4 minutes, stirring constantly. Vegetable greens are very delicate and should not be ignored.

2 minutes before cooking, squeeze the juice out of the lemon, heat everything together. It is better to strain the juice through a sieve so that no lemon seeds get into the dish.

Transfer the hot mass to a blender, grind until smooth at medium speed.

We prepare jars and lids - wash them thoroughly, dry them in the oven or sterilize them over steam.

We lay out the hot vegetable mass in warm jars, cover with prepared lids.

Put a cotton towel into a wide saucepan, pour water heated to 40 degrees Celsius, put the cans so that the water reaches the hangers, heat it to 90 degrees.

Sterilize for 10 minutes, roll up or screw the lids tightly.

Cool the jars at room temperature.

We store the blanks in a dark, cool room. Storage temperature from +1 to +6 degrees, storage time is several months, subject to sterility.