Ingredients:

1 cup sweet green peas, frozen
2 cups broccoli florets, fresh or frozen
2 cups baby spinach leaves
2-3 tablespoons water

Directions:

Thoroughly wash spinach, even if package says “prewashed.” Using a vegetable steamer, steam broccoli in 2 inches of water in a tightly covered pot for about 10 minutes until very tender. Add the frozen peas and raw spinach to the steamer basket for the last three minutes of steaming.

Once cooked, drain the broccoli, spinach, and peas and place them in the bowl of your food processor along with 2 tablespoons of water. Puree on high until as smooth as possible. Stop occasionally and push contents from the top to the bottom. If necessary, add the third tablespoon of water to make a smoother puree.

(Copyright 2007 by Missy Lapine. All rights reserved under the Pan-American and International Copyright Conventions. Reprinted from The Sneaky Chef with permission of Running Press and Missy Lapine.)

Yield:

Makes about 2 cups of puree. Double this recipe if you want to store an extra cup. Store in refrigerator up to 3 days, or freeze one-quarter cup portions in sealed baggies or small plastic containers.