Cardamom Spinach Puree Recipes

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BRAISED VEAL WITH CARDAMOM SPINACH PUREE

Provided by Molly O'Neill

Categories     dinner, main course

Time 2h

Yield Six servings

Number Of Ingredients 10



Braised Veal With Cardamom Spinach Puree image

Steps:

  • Heat the oil in a large Dutch oven over medium heat. Season the veal with 1 teaspoon of the salt and pepper. Place the veal in the pot and brown on all sides, about 10 minutes. Take the veal out of the pot and set aside. Pour in the milk. Stir in the cardamom, jalapeno, garlic and onion. Bring just to a simmer. Reduce heat, return the veal to the pot and adjust the heat so that the milk stays just below a simmer.
  • Cook, uncovered, for 1 hour and 20 minutes, turning the roast once. Remove from the heat and let the veal stand in the liquid for 20 minutes. Remove the veal from the pot, remove the strings and cover with a warm, damp towel.
  • Place 1 cup of the cooking liquid in a large saucepan. Bring to a simmer over medium heat. Add the spinach and cook, stirring constantly, until the spinach is completely wilted. Transfer to a food processor and process until smooth. Stir in the remaining salt and pepper.
  • Slice the veal into 6 pieces. Spoon some of the spinach puree into the center of each of 6 plates. Place the veal over the sauce. Serve immediately with steamed potatoes.

Nutrition Facts : @context http, Calories 468, UnsaturatedFat 13 grams, Carbohydrate 14 grams, Fat 26 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 10 grams, Sodium 918 milligrams, Sugar 11 grams, TransFat 1 gram

2 teaspoons olive oil
1 3 1/4-pound boned loin of veal, rolled and tied
2 teaspoons kosher salt
Freshly ground pepper to taste
5 cups milk
2 1/2 teaspoons ground cardamom
1 jalapeno, stemmed, seeded and minced
1 clove garlic, peeled and minced
1 small onion, peeled and chopped
8 cups stemmed young spinach or watercress, washed

BRAISED VEAL WITH CARDAMOM- SPINACH PUREE

Provided by Molly O'Neill

Categories     dinner, roasts, main course

Time 2h10m

Yield Six servings

Number Of Ingredients 10



Braised Veal With Cardamom- Spinach Puree image

Steps:

  • Heat olive oil in a large Dutch oven over medium heat. Season veal with 1 teaspoon salt and pepper to taste, place in the pot and brown on all sides, about 10 minutes. Remove veal from the pot and set aside. Pour in the milk. Stir in the cardamom, jalapeno, garlic and onion. Bring just to a simmer. Reduce heat, return veal to pot and adjust heat to prevent milk from simmering. Cook, uncovered, for 1 hour and 20 minutes, turning roast once. Remove from heat and let meat stand in the liquid for 20 minutes. Remove roast from pot, cut off the strings and cover with a warm, damp towel.
  • Place 1 cup of cooking liquid in a large saucepan and bring to a simmer over medium heat. Add the spinach and cook, stirring, until spinach is wilted, 2 to 3 minutes. Transfer spinach and liquid to a food processor and process until smooth. Stir in remaining teaspoon of salt and pepper to taste.
  • Trim the ends of the roast and slice across into 6 pieces. Divide the spinach puree among 6 plates, placing it to one side, and top with veal. Serve immediately with Indian-Spiced Potato Gratin (see recipe).

Nutrition Facts : @context http, Calories 594, UnsaturatedFat 16 grams, Carbohydrate 14 grams, Fat 33 grams, Fiber 2 grams, Protein 57 grams, SaturatedFat 13 grams, Sodium 988 milligrams, Sugar 11 grams, TransFat 1 gram

2 teaspoons olive oil
3 1/4 pounds boned loin of veal, rolled and tied
2 teaspoons kosher salt
Freshly ground pepper to taste
5 cups whole milk
2 1/2 teaspoons ground cardamom
1 jalapeno, seeded and minced
1 clove garlic, peeled and minced
1 small onion, peeled and chopped
8 cups stemmed young spinach, washed well

BRAISED VEAL WITH CARDAMOM-SPINACH PUREE

Provided by Molly O'Neill

Categories     dinner, project, main course

Time 2h15m

Yield 6 servings

Number Of Ingredients 10



Braised Veal With Cardamom-Spinach Puree image

Steps:

  • Heat the oil in a large Dutch oven over medium heat. Season the veal with 1 teaspoon of the salt and pepper. Place the veal in the pot and brown on all sides, about 10 minutes; take out of the pot and set aside.
  • Pour in the milk. Stir in the cardamom, jalapeno, garlic and onion. Bring just to a simmer. Reduce heat, return the veal to the pot, and adjust the heat so that the milk stays just below a simmer. Cook, uncovered, for 1 hour 20 minutes, turning the roast once. Remove from heat, and let the veal stand in the liquid for 20 minutes. Remove the veal from the pot, remove the strings from the veal, and cover with a warm, damp towel.
  • Place 1 cup of the cooking liquid in a large saucepan. Bring to a simmer over medium heat. Add the spinach, and cook, stirring constantly, until it is completely wilted. Transfer to a food processor and process until smooth. Stir in salt and pepper.
  • Slice veal into 6 pieces. Spoon some puree into the center of each of 6 plates. Place veal over sauce. Surround with parsleyed potatoes (see recipe), and serve immediately.

Nutrition Facts : @context http, Calories 468, UnsaturatedFat 13 grams, Carbohydrate 14 grams, Fat 26 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 10 grams, Sodium 1066 milligrams, Sugar 11 grams, TransFat 1 gram

2 teaspoons olive oil
1 3 1/4-pound boned loin of veal, rolled and tied
2 teaspoons salt
Freshly ground pepper to taste
5 cups milk
2 1/2 teaspoons ground cardamom
1 jalapeno, stemmed, seeded and minced
1 clove garlic, peeled and minced
1 small onion, peeled and chopped
8 cups stemmed young spinach or watercress, washed

BABA GHANOUJ (ROAST EGGPLANT PUREE)

This recipe is from sallybernstein.com. I had this for the first time a few months ago and have been looking for a recipe.

Provided by Lavender Lynn

Categories     Vegetable

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 8



Baba Ghanouj (Roast Eggplant Puree) image

Steps:

  • Split the eggplant lengthwise; brush them with 1 T of the olive oil. Place the eggplant cut-side down on a sheetpan and roast at 450°F for 20-30 minutes or until the eggplant is very soft. Allow the eggplant to cool to room temperature.
  • When they are at room temperature scoop out the flesh of the eggplant with a spoon and discard the skins. Place the flesh of the eggplant in a colander to drain for about 20 minutes.
  • Place the drained eggplant in a food processor along with the lemon juice, tahini, garlic, salt, cayenne pepper, ground cumin and the remaining tablespoon of olive oil. Puree until the mixture is smooth and thick. Refrigerate at least 1 hour before serving.

3 medium eggplants
1/4 cup lemon juice, fresh
3/4 cup tahini
1 tablespoon garlic, minced
2 tablespoons olive oil
1/2 teaspoon cayenne pepper
1 teaspoon cumin
1 1/2 teaspoons salt

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