Sunday, January 13, 2008

Sauteed Spinach with Carrot-Orange Puree

This is a good, bright winter side dish, but it drew mixed reactions when I served it for dinner tonight: my husband really liked it, my 18-year-old son thought it was weird because the green and orange colors are so vivid. It makes a nice change from roasted vegetables or canned corn.

Spinach and Carrot-Orange Puree
Clean whole carrots, one per person, and cut into 1-2" pieces. Boil in plenty of water until the carrots are soft. Meanwhile, saute fresh (or frozen) spinach; I just dumped the leaves in a hot skillet to wilt them, turning every so often to keep them from burning. Add a little salt and some cumin or caraway seeds to the spinach. When the carrots are soft, drain and smash them. Stick carrot mash in a blender with some orange juice concentrate (about half a can for six people) and a dash of salt. Puree; adjust orange and salt flavorings to taste. Serve on top of spinach.

If you are using the puree without the spinach, you might add the seeds directly to the carrot mash.

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