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Side dishes and vegetables, vegetarian dishes and bakes 73
Spinach with raisins and pine nuts [Index: ]
MCRC00902442_BO_Spinat_m_Rosinen_u_Pinienkernen-008_F39MCRC00918129_SE_Spinat_m_Rosinen_u_Pinienkernen-011MCRC00900758_NF_Spinat_m_Rosinen_u_Pinienkernen-008_RZ0VegetablesSpinachVegetarian recipesPreparation methodsSteamingRecipe categoriesVegetarian recipesSide dishes, Bakes
For 4 servings
Large perforated steamer
SPINACH:
40 g raisins
Dessert wine, e.g. Vin Santo
750 g spinach
Salt
1 tsp olive oil
2 tbsp pine nuts
Per serving
124 kcal, 10 g carbs, 4 g fat, 6 g protein, 0,8 BU
PREPARATION
1. Marinate the raisins in wine for at least 2 hours.
2. Trim, de-stalk and wash the spinach. Distribute in the perforated steamer, season lightly with salt
and drizzle with olive oil. Steam as indicated.
Universal pan, level 1 and large perforated steamer, level 3SteamingfalseTemperature100 °C100Duration2-5 minutes2
3. Toast the pine nuts in a dry pan without fat until golden brown and fragrant. Remove from the
frying pan.
4. Remove the spinach with tongs, gently squeeze out excess water and place in a preheated dish.
Mix in the drained raisins and the pine nuts.
5. Serve the spinach warm or cold.
Setting procedure:
Steaming
100 °C
Cooking time: 2-5 minutes
Tip:
This spinach goes very well
with roast beef.