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Carrots with baby spinach and potatoes

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Ingredients for 2 servings:

  • 3 carrots
  • 125 g young leaf spinach
  • 3 m.-sized potatoes
  • 1 onion(s)
  • 2 tbsp sesame oil
  • herbal salt
  • Pepper, freshly ground black
  • Paprika powder, sweet
  • Nutmeg, freshly grated

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Clean and peel the carrots, and cut into 2 cm cubes. Wash the spinach, sort it, and let it drain. Wash and peel the potatoes, and also cut them into 2 cm cubes. Cook the potatoes and carrots in the steamer for a maximum of 10-12 minutes. Finely dice the onion and fry in sesame oil until translucent. Add the spinach and let it wilt. Mix in the potatoes and carrots and season generously with herb salt, pepper, paprika, and nutmeg.

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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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