Spinach – Carrots – Vegetables

Ingredients for 4 servings:

• 500 g leaf spinach (frozen), thawed, drained
• 2 carrots, peeled
• 1 onion(s), finely diced
• 2 tbsp chervil, chopped
• 100 ml white wine or broth
• 150 g low-fat cream cheese
• 1 lemon(s), untreated, zest and juice
• salt and pepper
• nutmeg
• 1 tbsp butter
• 1 clove(s) garlic, finely chopped

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

goes great with fish

Slice the carrots lengthwise into thin slices. This works best with a vegetable peeler. Heat the butter in a large pan. Sauté the onion in the butter until translucent, add the carrots (and garlic if desired) and sauté briefly. Then add the spinach and sauté briefly. Now add the liquid and bring to a boil. Allow the liquid to reduce completely. Turn off the heat, leave the vegetables on the warm plate, and add the chervil and cream cheese. Season to taste with a little lemon juice and zest, nutmeg, and plenty of salt and pepper. My favorite vegetable with roasted sea bream and wild rice, also because you don’t have to make any sauce.