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🍽️ Roasted Carrots with Creamy Sesam Spinach

278 kcal · 30 min · 4 servings

Ingredients

• 4 large carrots (approx. 750 g)
• salt
• 0.5 bunch sage
• 20 g parmesan (37% fat in dry matter)
• 3 tbsp olive oil
• 3 tbsp white sesame seeds
• 150 g sour cream
• pepper (from the mill)
• 2 garlic cloves
• 500 g fresh spinach leaves
• freshly grated nutmeg

Instructions

1. 1. Peel the four carrots.
2. 2. Cut each carrot in half.
3. 3. Halve the carrot pieces lengthwise.
4. 4. Bring salted water to a boil.
5. 5. Cook the carrots in the water for about five minutes (this is called blanching).
6. 6. Remove the carrots from the water.
7. 7. Rinse them under cold water immediately to stop the cooking process.
8. 8. Drain the carrots well.
9. 9. Place the carrots on a baking sheet with the cut side facing up.
10. 10. Wash the sage leaves.
11. 11. Shake the leaves dry.
12. 12. Pluck the leaves off the stems.
13. 13. Finely chop the sage leaves.
14. 14. Grate the Parmesan cheese.
15. 15. Mix the Parmesan with two tablespoons of olive oil.
16. 16. Add two tablespoons of sesame seeds.
17. 17. Season 100 grams of sour cream with salt and pepper.
18. 18. Spread the seasoned sour cream over the carrots.
19. 19. Sprinkle the sage-sesame mixture over the top.
20. 20. Preheat the oven to 200 degrees (180 degrees for fan-assisted or gas mark 3).
21. 21. Bake the carrots for about 20 minutes.
22. 22. Wash the spinach.
23. 23. Remove any tough stems or unwanted parts.
24. 24. Spin the spinach dry.
25. 25. Peel the garlic.
26. 26. Slice the garlic into thin slices.
27. 27. Heat one tablespoon of oil in a pot.
28. 28. Sauté the garlic in it until translucent.
29. 29. Add the spinach to the garlic.
30. 30. Let the spinach wilt.
31. 31. Season the spinach with salt, pepper, and nutmeg.
32. 32. Add the remaining sour cream to the spinach.
33. 33. Add the remaining sesame seeds to the spinach.
34. 34. Serve the roasted carrots with the sesame spinach.

Nutrition per serving

• kcal: 278
• Protein: 9 g · Fett/Fat: 21 g · Carbs: 12 g