Sautéed Spinach with Orange-Carrot Purée
A versatile side dish, this could accompany a grains-based main course.
Ingredients
- 3 Tbs. unsalted butter
- 7 oz. spinach, rinsed and trimmed
- 7 oz. baby carrots
Preparation
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.