1 lb. carrots,
peeled and cut into sticks
2 Tbs. butter
2 Tbs. extra
virgin olive oil
1 tsp. mustard
seeds
2 tsp. ground
cumin
2 tsp. ground
coriander
2 tsp. turmeric
1 tsp. fenugreek
seeds
1 tsp. dried dill
Pinch cayenne
pepper
2 medium onions,
sliced
2 red bell peppers,
julienned
3-4 cups chicken
stock
Grated rind of 1
orange
1 Tbs. freshly
grated ginger
2 Tbs. arrowroot
mixed with 2 Tbs. water
2 cups spinach
leaves, chopped
Sea salt
Melt butter and
olive oil in a large pot. Sauté spices
for several minutes, stirring constantly.
Add onion and sauté until soft.
Add peppers and carrots and sauté a few minutes more. Add stock, ginger, and orange rind and bring
to a boil. Reduce to simmer, uncovered,
until liquid is partially evaporated and carrots and peppers are soft. Spoonful by spoonful, add arrowroot mixture
until desired thickness is obtained.
Season to taste. Stir in spinach
and simmer another minute more. 40
minutes preparation time. Makes 6-8
servings.
0 коментара :
Post a Comment