Spinach Purée

This bright and savoury sauce is an incredibly versatile use of spinach.

Neetfield spinach purée recipe

Once prepared it can be used as a delicious pasta sauce, to accompany just about any roast meat or vegetables (particularly good with Lamb), or my favourite use; cook your favourite mix of green veg (kale, sprouting, peas, french beans etc) in fast boiling salted water whilst gently warming a few tablespoons of Spinach Purée in a separate pan. Drain your veg when al dente and mix with the purée as a delicious side dish.

Serves 2


  • 1 small potato, peeled and roughly sliced 5mm thick
  • ½ an onion, roughly sliced 5mm thick
  • 2tbsp unsalted butter
  • 250g spinach, washed and drained


  1. Add the potato, onion and butter to a mid-sized saucepan over a medium heat with 2tbsp water. Cook until everything is very tender and most of the liquid has evaporated (add a tbsp of water at a time if the onion is not yet soft)
  2. Add your spinach to the saucepan and stir to coat in the buttery potato and onion mixture. Cook just until the spinach is wilted then either blend with a stick blender or move the mixture to a smoothie/soup blender and blitz until smooth. Season with salt and pepper to taste.
  3. To keep the bright green colour, place the mixture in a cool bowl, cover the surface with cling film and chill as quickly as possible. Reheat gently when needed.


For a dairy-free alternative simply replace the butter with extra virgin rapeseed oil.

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