Carrots with Spinach Leaves Recipe

From Dorothy McNett's Recipe Book.

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Carrots with Spinach Leaves

From Dorothy McNett's recipes at This is a beautiful and tasty way to serve two favorite vegetables.

fresh carrots (buy only the best for best flavor)
1 - 2 tablespoons extra virgin olive oil
juice of half a lemon or lime
fresh parsley
fresh dill
sprinklings of sea salt
fresh spinach leaves, or other great greens
quince paste or garlic jam or good mustard...

First buy only fresh carrots with the green tops still on. Wash them well, no need to peel. You can even wash and spin dry the greens and add them to a salad, or use as the base for the presentation on the platter. Cut each carrot into slices about 2-3 inches long. Place carrot slices in glass or ceramic batter bowl and cover with a plate. (Do not use plastic!) Cook in microwave using 5 minutes per pound as a guide. (Or steam the carrots in a vegetable steamer on the burner) When done, add olive oil, lemon juice, parsley and dill. Toss well. Sprinkle with a little sea salt as desired. Spread a little quince paste or jam over large spinach leaves. Arrange carrots on top of the jam, rolling and tucking to hold the carrots in place. Place on a bed of leaves on a beautiful platter. This can be finger food for a casual occasion. Kids love these.

Recipe created 2008-05-08.

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