Ingredients:
- 4 tablespoons ghee butter
- 2 crushed garlic cloves
- ½ grated onion
- 400 g of spinach
- 2 cups of water (filtered)
- 3 spoons (soup) of SupraSoy Original Lactose Free
- salt to taste
- nutmeg to taste
- 40 g of cashew nuts
- 40 g of walnuts
- 35g of parsley
Preparation mode:
In a pan with 3 tablespoons of ghee butter, sauté the garlic and onion until golden brown. Add the spinach leaves and leave in the pan until they wilt well. In the blender, pour this stew while still hot, add the water and the vegetable protein, and then beat well until it becomes a very smooth cream.
Return to the pan, add salt, grate the nutmeg at the time, stir well and taste. If necessary, adjust the seasoning. In the processor, place the chestnuts, the nuts, the parsley, a pinch of salt and grind until it becomes a flour. In a frying pan with ghee butter, put this flour that you crushed and stir well, leaving it until it gives a slight toast, and your spinach cream is ready.
