Spinach Mash with Cheese Carrot and Tomatoes

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I've used spinach in almost every type of meal as it is one of the richest sources of iron and is one of my favorite vegetables. Normally, I add it to soups, meat and stews. But, this time I've created a tasty spinach mash filled with veggies and lots of cheese. It's ideal for tea time or breakfast. If you want to make it richer, you can add shredded chicken or fried mushrooms to this preparation. Serve it hot and make sure the cheese has melted completely. Once you're comfortable making this recipe, you can experiment and can create other types of mashed recipes to surprise your loved ones. Make sure you do not add sweet potato to such type of recipes else it will spoil the consistency and texture.

Spinach Mash With Cheese Carrot And TomatoesCheesy Spinach Mash with Veggies
Spinach Mash with Cheese Carrot and Tomatoes
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Delicious spinach and vegetables mash

Make this irresistible form of spinach leaves which are steamed and mixed with delicious cheese and fresh vegetables resulting in a fantastic main course entry.

Preparation Time: 15 minutes
Cooking time: 15 minutes
Servings: 4

Ingredients:
  • 750 gm fresh spinach leaves
  • 150 gm red carrots (finely shredded)
  • 150 gm yellow carrots (finely shredded)
  • 2 cups processed cheese (shredded)
  • 2 large tomatoes (finely chopped)
  • 2 small onions (finely chopped)
  • 1" piece of ginger (finely chopped)
  • 1/4 tsp white pepper powder
  • 3 tsp olive oil
  • salt to taste

Instructions:

  1. Wash spinach leaves under running cold water and steam them for about 2 minutes.
  2. Heat oil in a shallow frying pan and add ginger and onions to it.
  3. Saute for about 2 to 3 minutes and add tomatoes.
  4. Stir fry on high flame for about 2 minutes.
  5. Add both red and yellow carrots and saute for about 3 minutes.
  6. Add spinach, white pepper powder and a pinch of salt.
  7. Mix and stir fry for about a minute and bring down from the flame.
  8. When the fried veggies are hot, quickly add shredded cheese and mix well.
  9. Transfer the mash to a greased microwave proof bowl.
  10. Bake for about 5 minutes in a preheated oven at 180 degrees.
  11. Serve hot with crackles and juice.

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