• Emily Tyler

Celery and Spinach Puree

This silky smooth puree is so delicious, It would be fabulous with seared scallops or a simple piece of broiled fish on top.


1 pound celery stalks, cut into 1 inch pieces, reserving the tender leaves for garnish

1 pound baby spinach

4 tablespoons butter

salt and freshly cracked black pepper to taste

1. Fill a stockpot with salted water and add the celery

2. Simmer for about 15 or until the celery is very tender

3. Just before the celery is done, add the baby spinach to the pot and stir until just wilted

4. Drain the vegetables in a colander, pushing down lightly on them to get as much water out as possible

5. Add the vegetables to a food processor bowl and puree until smooth

6. Add the butter in chunks, processing each until incorporated

7. Add salt and pepper to taste


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