Spinach – Carrots – Vegetables

Summary

Ingredients

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

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Instructions

1. Cut the carrots lengthways into thin slices. This works very well with a potato peeler. Heat the butter in a large pan. Sweat the onion in the butter until translucent, add the carrots (possibly the garlic) and sauté briefly.
2. Then add the spinach and sweat it too. Now fill up with the liquid and bring to a boil. Let the liquid boil down completely.
3. Turn off the stove, 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 strong salt and pepper.
4. My favorite vegetables with fried sea bream and wild rice, also because you don`t have to make a sauce anymore.