Pears with spinach and parmesan

Spinach can be used for so many things and tastes wonderful as well. This puree can be used for a lot of things, e.g. as a topping for fish dishes.

Did you know that parmesan is lactose-free? Parmesan has matured over a long period of time, in which the lactose has been broken down.

Ingredients

  • 2 pears
  • 125 ml. chicken stock
  • 2 hand fulls of fresh spinach
  • 2 tbsp. fresh parmesan

Preparation 

Preheat the oven to 200 Celcius degrees. Cut the pears into halves and core them. Place the pears with the peel faced upwards on a baking sheet. Bake for 20-25 minutes until tender. Test their tenderness with a fork.  Take them out of the oven and let them cool.

Meanwhile, rinse the spinach througholy and boil the chicken stock in a small saucepan. e. Tilsæt spinaten og kog den indtil bladene falder sammen og bliver bløde, ca. 3-5 minutter. Tag gryden af varmen og tag derefter spinaten op af gryden med en grydeske og få så meget af væden fra som muligt.

Add the spinach and boil for about 3-5 minuts until the leaves starts to fold and become soft. Tag gryden af varmen og tag derefter spinaten op af gryden med en grydeske og få så meget af væden fra som muligt.

Take the saucepan off the heat and remove the spinach, trying to drain it as much as possible. Kom spinat, pære og parmesan i en blender og blend til den ønskede konsistens. Tilsæt evt. lidt at kogevandet, hvis du ønsker en blødere mos.

Add spinach, pears, and parmesan in a blender and blend until it has the wanted consistency.

If wanted, add som of the boiled water if you want a softer puree.