This recipe is adapted from Mollie Katzen's Moosewood Cookbook using almond milk instead of milk and white rice flour instead of wheat flour.
1 carrot,
peeled and cut into chunks
1 small onion, cut into chunks
1 glove garlic
1 potato, peeled and cut into chunks
1 pound spinach
1/3 cup butter
1/3 cup white rice flour
2 cups almond milk
1 pinch nutmeg
½ teaspoon basil
1 pinch thyme
1 pinch parsley
Salt and pepper
- Cover carrot, onion, garlic and potato in water. Cook until tender. Puree and set aside.
- Steam spinach in 1 cup water until wilted. Puree. Leave in blender.
- Make a roux as follows. Melt butter. Add white rice flour. Cook a few minutes. Whisk in almond milk. Cook over low heat, stirring until thick.
- In a blender, add to the spinach: the roux, salt, pepper, nutmeg, basil, thyme, parsley, salt and pepper. Blend until smooth.
- Add the first mixture. Blend until smooth.
- Correct seasoning and serve.