Spinach & Lemon Purée

Name: Spinach & Lemon Purée
Yield: Approximately 350 g
Ingredients: 600 g Spinach, washed; 25 ml Olive oil; 5 g Garlic; 15 ml Lemon juice; 3 g Salt; 30 ml Water

A vivid green spinach purée with gentle garlic and lemon.

Spinach & Lemon Purée prepared as described in the recipe

A vivid green spinach purée with gentle garlic and lemon.

Approximately 350 g

Cook this

Ingredients

Batch

Spinach, washed600 g
Olive oil25 ml
Garlic5 g
Lemon juice15 ml
Salt3 g
Water30 ml

Method

Blanch spinach in boiling water for 30 to 45 seconds, then chill in ice water and squeeze out excess water.
Warm oil and garlic gently for 30 seconds without colouring.
Blend spinach with garlic oil, measured water, lemon and salt until smooth. Pass if desired and warm very briefly.

Chef’s notes

Short heating preserves the green colour; add lemon just before serving.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Cool promptly in shallow containers and refrigerate at 4°C or below. Use within 3 days. Reheat hot dishes thoroughly; prepare fresh garnishes at service.

Allergens and diet

Vegan

Last refined · October 2026