Serves 4
Prep & Cooking: 40-45 minutes
Ingredients:
- 1 large onion or 1 large leek
- 300g spinach or pak choi
- 2 large parsnips
- 2 large beetroot
- handful of wild garlic or 2-3 cloves of garlic cloves
From the cupboard:
- ½ teaspoon nutmeg
- ½ teaspoon dried or fresh ginger
- ½ teaspoon cumin
- 2 tablespoons of flour
- cooking oil
- salt to taste
- couscous, quinoa or bread
Method:
- Chop the parsnips and beetroot and boil them with the nutmeg, cumin and ginger.
- Chop the leek (onion) and spinach (pak choi). Stir-fry with the chopped garlic.
- Strain the boiled beetroot and parsnips and add it to the spinach stir-fry. Add 1-2 tablespoons of flour to the mixture to thicken it and keep stirring. If you need to, add a little bit of boiling water to make more sauce.
- Serve hot with coucous, quinoa or bread.
Recipe by Eva