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Sautéed Carrots, Fennel & Spinach

Sautéed Carrots, Fennel & Spinach

2 tablespoons butter or oil

1 fennel bulb

4-5 carrots, peeled and sliced

½ teaspoon salt

4-5 cups spinach or tatsoi, chopped

2 tablespoons white wine or lemon juice

¼ cup fresh chopped herbs,

¼ teaspoon fresh ground pepper

Cut the fennel bulb in half and then chop across the grain. In a large sauté pan, melt the butter and add the onion, carrots, fennel and salt. Stir over medium-high heat for about 2 minutes then reduce the heat to medium and cover the pan, stirring occasionally until the carrots are tender about 6-8 minutes. Remove the lid, add the spinach and turn the heat up to high, add the white wine and stir until it has evaporated. Add the herbs and pepper, taste if it needs more salt and serve.

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