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Spinach and Potato Puree |
by Rachel Jarvis |
Ingredients |
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1 small onion, finely chopped 25g butter 225g spinach, chopped 1 large potato, diced 120ml chicken stock (or water) |
Method |
Sauté the onion in the butter over a low heat for 4-5 minutes until soft. Add the spinach and potato, pour in the stock and simmer slowly for about 35 minutes. Puree through a mouli.
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