SUPER GREEN BASE
This is a multi-purpose dark green sauce base to be used as a base ingredients for soups, stew, pesto, etc. It is mighty green indeed, and contains pretty potenet amounts of essential nutrients and folic acid.
Prep Time: 30 MinCook Time: 15 MinTotal Time: 45 Min
MAIN INGREDIENTS
1 1/2 lbs Water Spinach
1 1/2 lbs Asparagus
1/2 lbs Jerusalem Artichoke
1/2 lbs Artichoke Hearts
4 Tbl Extra Virgin Olive Oil
1 oz Garlic
3/4 lbs Onion Yellow Diced
1 Cup Crisp White Wine
3 Tbl Rice Wine Vinegar
2 Cup Water
2 oz Basil (Fresh)
2 Tbl Oregano (Dry)
2 Tbl Savory (Dry)
2 Tbl 1 tsp Salt (Kosher or Sea)
1/2 tsp Black Pepper Ground
1/2 lb Fresh Baby Spinach
INSTRUCTIONS
Pre-Prep:
Chop spinach, garlic, onion, and snap and chop asparagus.
Drain artichoke hearts. Peel and dice Jerusalem artichoke
Cooking:
Using a bamboo steamer, steam spinach, asparagus, Jerusalem artichoke and artichoke hearts until tender, approximately 15 minutes. Set aside. This may take two batches.
While the greens are steaming, using a decent sized Dutch oven or sauce pan, bring olive oil to medium heat.
Sweat the onions, add garlic just to cook through quickly, then finish with wine, vinegar and stock of choice.
Simmer for a minute to cook out the wine, if you like.
Turn off heat and add steamed vegetables to the pot.
With a stick blender, begin pureeing the mixture a little at a time. Season with salt and pepper.
Add a little more liquid if needed in order to get the mixture moving.
Hit the mixture with fresh herbs, savory, and fresh spinach. Puree a little more to blend.
PACKAGING
Once the base is seasoned to personal preference, allow to cool for 10-15 before proceeding.
Package into disposable cups that you can track the volume of for later use (for instance, 4 oz. paper Dixie style cups would work nicely)
Fill each cup ¾ full with base and place into a high sided baking pan.
Freeze and hold for later use or refrigerate if using soon.
NOTES
-Try to avoid simmering the mixture for extended periods since you want to preserve color and aromatics.
-Filling the cups to the very top will most likely result in them flowing over while they freeze.
Super Green Base
Ingredients
- 1 1/2 lbs Water Spinach
- 1 1/2 lbs Asparagus
- 1/2 lbs Jerusalem Artichoke
- 1/2 lbs Artichoke Hearts
- 4 Tbl Extra Virgin Olive Oil
- 1 oz Garlic
- 3/4 lbs Onion Yellow Diced
- 1 Cup Crisp White Wine
- 3 Tbl Rice Wine Vinegar
- 2 Cup Water
- 2 oz Basil (Fresh)
- 2 Tbl Oregano (Dry)
- 2 Tbl Savory (Dry)
- 2 Tbl 1 tsp Salt (Kosher or Sea)
- 1/2 tsp Black Pepper Ground
- 1/2 lb Fresh Baby Spinach
Instructions
- Chop spinach, garlic, onion, and snap and chop asparagus.
- Drain artichoke hearts. Peel and dice Jerusalem artichoke
- Using a bamboo steamer, steam spinach, asparagus, Jerusalem artichoke and artichoke hearts until tender, approximately 15 minutes. Set aside. This may take two batches.
- While the greens are steaming, using a decent sized Dutch oven or sauce pan, bring olive oil to medium heat.
- Sweat the onions, add garlic just to cook through quickly, then finish with wine, vinegar and stock of choice.
- Simmer for a minute to cook out the wine, if you like.
- Turn off heat and add steamed vegetables to the pot.
- With a stick blender, begin pureeing the mixture a little at a time. Season with salt and pepper.
- Add a little more liquid if needed in order to get the mixture moving.
- Hit the mixture with fresh herbs, savory, and fresh spinach. Puree a little more to blend.
- Once the base is seasoned to personal preference, allow to cool for 10-15 before proceeding.
- Package into disposable cups that you can track the volume of for later use (for instance, 4 oz. paper Dixie style cups would work nicely)
- Fill each cup ¾ full with base and place into a high sided baking pan.
- Freeze and hold for later use or refrigerate if using soon.
Notes
-Try to avoid simmering the mixture for extended periods since you want to preserve color and aromatics.
-Filling the cups to the very top will most likely result in them flowing over while they freeze.