Spinach Canoe Hors d’oeuvres
Recipe Created by Ruth Paget
Spinach
wilts down to ¼ of its original size when it is sautéed, which makes this hors
d’oeuvres a concentrated burst of flavor.
You
will need an immersion blender to make this recipe.
Serves
4
Ingredients:
-2
tablespoons olive oil
-1
peeled and chopped large onion
-1
pound washed spinach
-1
cup sour cream
-8
washed celery stalks with bottom cut off so stalks will lie flat on a plate
Steps:
1-Sauté
onions in olive oil for 5 minutes in a soup pot.
2-Add
damp spinach leaves to the soup pot.
3-Turn
the leaves over high heat until they shrink down to ¼ of their original size.
4-Turn
heat off. Add sour cream to the
spinach. Insert an immersion blender and
pulse till you have a rough mixture.
5-Fill
the celery cavities with the spinach mixture.
Cut the celery into 2-inch segments and place on a tray for serving.
Serve
with carrot juice.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
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| Ruth Paget Selfie |
