Spinach and green onions puree is a good way to make greens for the winter. On the basis of such preserves, 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 minimal conditions at the dacha to sterilize cans and a blender, then you do not need to transport the harvest of greenery, cook in place, according to the principle “from the bed - to the pan”. This recipe is very simple, does not require any complex additions, such blanks are obtained even in hiking conditions.
Keep in mind that the grass is greatly reduced when cooking, so for conservation it is better to prepare a small volume jars.
- Cooking time: 45 minutes
- Quantity: 1 l
Ingredients for spinach and green onion puree
- 800 g young spinach;
- 250 g of green onions;
- 25 ml of vegetable oil;
- 8 g of salt.
A method of cooking mashed spinach and green onions for the winter.
We make blanks from freshly harvested greens, with no signs of spoilage. It is advisable to cook this mashed potatoes a few hours after harvest.
So, pour cold water into a large pot or basin, send greens there, leave for 10-15 minutes to soak off the dirt. Then we wash them thoroughly, change the water several times.
We harvest young spinach together with the stems, only we cut off the roots, tear off the leaves from the mature one, as its stems are fibrous and hard.
Cut the white part of green onions - it is not needed for blanks, but it is always useful in the kitchen, you do not have to peel the onions for meatballs or salad.
Green feathers finely chopped.
We take a deep thick-walled dishes (a brazier, a 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 handful will remain from the huge beam.
Add the onion to the stewed spinach, salt and simmer for 3-4 minutes over medium heat, stirring constantly. Vegetable greens are very delicate, it should not be ignored.
2 minutes before readiness, squeeze the juice out of the lemon, warm it all up together. It is better to filter the juice through a sieve so that the lemon seeds do not get into the dish.
We transfer the hot mass to a blender, grind to a smooth state at medium speed.
Preparing jars and lids - wash thoroughly, dry in the oven or sterilize over steam.
Fold the hot vegetable mass in warm jars, cover with prepared lids.
In a wide saucepan, we lay a towel made of cotton, pour water heated to 40 degrees Celsius, put the jars in such a way that the water reaches the hangers, heat it to 90 degrees.
Sterilize 10 minutes, roll up or screw the lid tightly.
Cool the jars at room temperature.
We store blanks in a dark, cool room. Storage temperature from +1 to +6 degrees, storage time of several months, subject to sterility.