Sautéed Spinach with Orange-Carrot Purée
A versatile side dish, this could accompany a grains-based main course.
3 Tbs. unsalted butter
7 oz. spinach, rinsed and trimmed
7 oz. baby carrots
- Heat 1 tablespoon butter in large skillet over medium heat. Wilt spinach, remove from heat and set aside.
- Meanwhile, steam carrots and place in blender or food processor, and process with orange juice, orange zest and remaining butter. Season with sea salt to taste.
- To serve, spoon portion of carrot purée to the side of spinach mounded into dome shape.