Spinach – Carrots – Vegetables
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- My favorite vegetables with fried sea bream and wild rice, also because you don`t have to make a sauce anymore.
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