in Recipes

crumbly carrot and spinach pan

updated

Spread the love

Ingredients for 1 servings:

  • 150 g carrot(s)
  • 170 g fresh leaf spinach
  • 10 g butter
  • 8 g olive oil
  • 100 ml water
  • some herbal salt
  • Pepper, freshly ground

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 13 minutes

quick and easy

Wash the spinach thoroughly and drain in a colander. Peel the carrots and thinly slice or grate them. Heat the butter and olive oil in a pan. Add the carrots to the pan and sauté, stirring occasionally. Add the water and sauté the carrots for about 5 minutes. Then add the spinach and let it wilt. Don’t leave it in the pan too long; the vegetables should still have some bite. Season to taste with herb salt and pepper. I had an egg as a side dish.

Facebook Comments

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.

Zucchini boats filled with cream cheese and pepper mixture and melted cheese

Chicken fillet Romanesco gratin à la Didi