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Carrot and cinnamon salad with spinach

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Ingredients for 4 servings:

  • 250 g carrot(s)
  • 2 cinnamon sticks
  • 50 g fresh leaf spinach
  • 1 tbsp honey
  • 2 tbsp butter
  • ¼ tsp salt
  • 1 pinch of pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegetarian

Peel the carrots and cut into sticks. Boil them in water with the cinnamon sticks for about 15 minutes. Add the spinach and stir, then cook briefly. Drain the vegetables through a sieve and place them in a bowl. Add honey, butter, salt, and pepper, and mix everything together. The salad is perfect as a side dish, for example, to steak, or with rice or potatoes as a vegetarian main course; however, this only serves two people.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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