John Myers
Vegetables – Tomato Spinach with Vanilla
The perfect vegetables – tomato spinach with vanilla recipe with a picture and simple step-by-step instructions.
- 100 g Fresh tomato
- 70 g Frozen spinach leaves
- 1 piece Spring onions fresh
- Only the white of it
- 3 disc Clove of garlic
- Or
- 1 tsp Garlic oil
- 20 g Clarified butter
- 1 tsp Rapeseed oil
- 0,33 piece Vanilla pod
- Scrape out the pulp, cook the pod with it
- 1 pinch Sea-Salt
- 1 pinch Colorful pepper from the mill
- Freshly grated nutmeg
- 1 pinch Sugar
- Clean the spring onion and cut only the white piece of it into fine slices. I needed the green part of the spring onion for the mashed potatoes. Cut about a third of the vanilla pod, cut into it and scraped the pulp with my ideally angled knife.
- The tomatoes, had peeled two small tomatoes with my vegetable peeler, went surprisingly well because they still had a really firm skin. Then cored and diced.
- Now I have heated the garlic oil (made by myself) and the clarified butter, briefly sweated the spring onion slices and the vanilla pulp, added the spinach leaves and steamed for about 10-15 minutes. Add the tomato cubes and heat everything for just a few minutes.
- So, now only seasoned with the spices and then served with the fried cod fillet and the yoghurt-lemon-dill dip, with just a warm wholemeal baguette spread with a little butter … also really delicious with the scrambled eggs .. .mmmhhh …
- Spinach seasoned with vanilla is really delicious, the vanilla goes well with it in terms of taste, give it a try, I can only recommend it …
- Unfortunately I forgot the photo of the entire plate, but I will make up for it, because this will certainly be so often …
Note on the recipe:
- I cannot guarantee the nutritional value and calorie information given in the recipe … not all of the ingredients I have used are included in the list of ingredients and I have no knowledge of which units of measure are entered for the correct calculation …
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