nutritional information

Per Serving:

  • Calories: 470
  • Protein: 8 g
  • Total Fat: 36 g
  • Saturated Fat: 22 g
  • Carbohydrates: 35 g
  • Cholesterol: 95 mg
  • Sodium: 230 mg
  • Fiber: 10 g
  • Sugar: 19 g

Sautéed Spinach with Orange-Carrot Purée

SERVES 1

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
  • Juice and zest of 1 orange
  • Sea salt to taste
  1. Heat 1 tablespoon butter in large skillet over medium heat. Wilt spinach, remove from heat and set aside.
  2. 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.
  3. To serve, spoon portion of carrot purée to the side of spinach mounded into dome shape.
January 2003

you might also like

comments