Creamy Spinach & garlic roast potatoes
Dinner for 2
- 150ml Alpro cream
Creamy spinach ingredients
- 1 medium carrots
- 200g bag of spinach
- 2 white shallots
- 6 small potatoes
- 25g soya mince
- 2 garlic cloves
- 4 Brazil nuts
- 1 spring onion
- Salt & Pepper
- Groundnut oil.
Re-hydrate the mincemeat in boiling water for 10 minutes, then sieve and set aside.
Ready to roll!
Wash the spinach and set aside.
Parboil the potatoes in salty water and halve them.
Peel and chop the carrot, garlic, shallots & spring onion. Keep them separated and leave aside.
Grate the Brazil nuts.
Preheat the oven at 180°C.
In an oven dish, place the halved precooked potatoes with 1 chopped garlic and spring onion, a pinch of salt and 1 table spoon of groundnut oil. Toss to mix well. Place the potatoes face down in the dish then, using the potatoes masher press the potatoes down to mash them a bit. Place in the oven for about 10-15 until they start crisp.
Crushed potatoes 2
Crushed potatoes 3
In the meantime, in a hot pan with 2 table spoons of groundnut oil, fry the shallots until brown, add the mincemeat with salt, pepper & garlic. Stir until the mince starts to crisp. Now add the chopped carrot. Hope fully the latter has been chopped thinly enough not to take too long to soften. In this case, it took about 2 minutes. As all that starts to brown it adds flavour to the dish.
Now add the grated Brazil nut and the cream. Leave to simmer for about 3-5 minutes then, stir in the spinach, adjust the seasoning and leave to soften for about 2 minutes.
All this shouldn’t take more that 10-12 minutes and the potatoes should be ready by then. Serve.
This dish is the worst nightmare of a person with nuts allergies make sure none of them is around.
See the original recipe from my vegan blog here.