This dish is mild and incredibly smooth and is an easy way to introduce your children to green vegetables. The zucchini provides a light, almost fluffy, melt-in-your-mouth texture, so that the spinach tastes airy and almost sweet. If you think the dish is still bitter (although I never do), add a tiny bit of honey before serving (or reduce the proportion of spinach to zucchini).
Serve in a small bowl; I find that a little goes a long way with this puree. Top it with tiny dabs of butter in the form of a happy face; your children will love to watch them melt.
2. Remove the pot from the heat and blend until perfectly smooth, using as much cooking water as necessary to achieve the desired consistency.
Tip: This dish freezes wonderfully well and reheats quickly. But you may want to add a little water when reheating, as it tends to thicken slightly after being frozen.
From French Kids Eat Everything: How Our Family Moved to France, Cured Picky Eating, Banned Snacking, and Discovered 10 Simple Rules for Raising Happy, Healthy Eaters by Karen LeBillon (William Morrow, an imprint of HarperCollins Publishers, 2012). Copyright © 2012 by Karen Bakker LeBillon. All rights reserved. Used with permission of William Morrow.
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.