From Annabel Karmel:
Special Spinach and Potato Puree:
1 onion, chopped
2 tbsp margarine
4 cups spinach, wahsed, chopped and tough stalks removed
1 large or 2 small potatoes, peeled and diced
1/2 cup chicken broth
saute onion in margarine over a low heat 4-5 min until soft. Add spinach and potato, pour in broth and simme slowly 35 min. Puree
Spinach pasta sauce:
4 cups spinach, wahsed, chopped and tough stalks removed
2 tbsp margarine
1 tbsp flour
1 cup milk
2 tbsp grated parmesan cheese
pinch of nutmeg
salt/pepper to taste
cook spinach in very little water for about 5 min then drain reserving 2 tbsp of cooking liquid. Meanwhile, make a white sauce with the margarine, flour, milk (if you need this recipe, let me know). Bring to a boil, then simmer 2-3 min. add reserved spinach liquid together with parm and nutmeg. finely chop spinach in a food procesor and stir this into the sauce. season with salt and pepper. serve over cooked pasta.
~Rachel