Gastronomixs

Spinach onion purée

Creation by Margot Janse, The Tasting Room/Le Quartier Français, South Africa.

Spinach onion purée

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Ingredients

1

 

medium onion, diced

50

g

butter

150

ml

cream

200

g

spinach

N.B.

 

salt

N.B.

 

buchu powder

Preparation method

  • Sweat the onions in the butter.
  • Season with salt.
  • Add the cream and cook until the onion is soft. Blanch the spinach in salted boiling water. Add to the onion cream, blend, and pass through a sieve.
  • Add buchu powder.

Serving suggestions

  • As part of a composition with groats, buchu, chicken and pumpkin.

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