"Creamy spinach mashed potatoes steamed with almonds, cranberries and chicory. Nutritious Korean school lunch side dish."
Estimated Nutrition
Ingredients
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Potatoes
80g (1/2 medium)
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Fresh spinach
10g
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Milk
10g (2 teaspoons)
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Sliced almonds
2g (1 almond)
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Sugar
2g (1/3 teaspoon)
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Cranberries
3g
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Chicory leaves
Small amount for garnish
Local Substitutes
Instead of 시금치 (spinach)
Use: Frozen spinach or fresh baby spinach
Reason: Easily available in Western markets
Instead of 치커리 (chicory)
Use: Endive, radicchio, or arugula
Reason: Common salad greens with similar bitter taste
Instead of 크랜베리 (cranberries)
Use: Dried cranberries or fresh berries
Reason: Widely available year-round
🧑🍳 Cooking Instructions
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1
Blanch spinach in boiling salted water for 2 minutes. Drain and rinse with cold water. Squeeze dry.
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2
Blend spinach with milk until smooth. Strain through fine mesh sieve.
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3
Steam peeled potatoes for 20 minutes until tender. Mash well.
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4
Finely chop almonds and chicory leaves.
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5
Mix mashed potatoes with chopped chicory, spinach-milk sauce, and sugar.
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6
Transfer to serving plate. Top with sliced almonds and cranberries. Drizzle with remaining spinach sauce.
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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