Carrots, fennel and baby spinach

Name: Carrots, fennel and baby spinach
Cuisine: British
Ingredients: 2 carrots, cut lengthways and halved; 1 fennel bulb, quartered; 1 1/2 tbsp olive oil; 2 tsp garam masala; 1 knob butter; some baby spinach; seasalt and black pepper

Alessandra @alessa

I made this to go alongside some curries so used garam masala. But it would work with other spices too - or without!
The fennel and carrots i used today were really big so needed cutting in half again.
Inspired by a ‘The Doctor’s Kitchen’ recipe.

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Ingredients

2carrots, cut lengthways and halved
1fennel bulb, quartered
1 1/2 tbspolive oil
2 tspgaram masala
1 knobbutter
some baby spinach
seasalt and black pepper

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Steps

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 😋