Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, carrots, fennel and baby spinach. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

When the carrots/ fennel are ready, put them in a bowl/ serving dish. Add the butter and the spinach and gently mix. The aim is to melt the butter and distribute it evenly while the spinach slights wilts in the heat of the veg.

Carrots, fennel and baby spinach is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Carrots, fennel and baby spinach is something that I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook carrots, fennel and baby spinach using 7 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Carrots, fennel and baby spinach:

1. Prepare 2 carrots, cut lengthways and halved
2. Prepare 1 fennel bulb, quartered
3. Get 1 1/2 tbsp olive oil
4. Get 2 tsp garam masala
5. Make ready 1 knob butter
6. Take some baby spinach
7. Get seasalt and black pepper

Inspired by the Boathouse snapper pie, with the same puff pastry top and soubise sauce (a delicious reduction of fish stock, sliced onions and cream) that makes it so irresistible, but adding sweet braised fennel and baby spinach to the chunks of QLD snapper, giving a thicker pie filling and a more complete dish. Balsamic Roasted Fennel and Carrots is a super easy autumn side dish with roasted fennel, carrots, Cipollini onions and a delicious white balsamic herb dressing. Something magical happens when you roast fennel and root vegetables together. Heat oil in a large nonstick skillet over moderately.

Steps to make Carrots, fennel and baby spinach:

1. Preheat the oven to 180C.
2. Put the cut vegetables into a bowl and mix with the oil and garam masala. Lay out onto a lined baking tray, season and cook until the veg are tender - for about 45mins.
3. When the carrots/ fennel are ready, put them in a bowl/ serving dish. Add the butter and the spinach and gently mix. The aim is to melt the butter and distribute it evenly while the spinach slights wilts in the heat of the veg. Garnish with the fennel fronds and carrot tops. Coriander works well too. Enjoy 😋

Quarter the fennel bulbs lengthwise, cut into bulb to remove core and thinly slice, or roughly chop. Shave the fennel lengthwise like the carrots. In a large bowl, combine carrots, fennel, onion and lemon. Mix oil, coriander, cumin, salt and pepper; drizzle over carrot mixture and toss to coat. Spread the carrots on a baking sheet, drizzle with avocado oil, and sprinkle with sea salt.

So that is going to wrap it up with this exceptional food carrots, fennel and baby spinach recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!