Steamed Spinach With Hazelnut And Fennel Dressing

by

Tenina Holder

Posted November 1, 2018 (Last updated January 12, 2022)

Serves

2

Total Time

15mins

Calories

682

Packed with iron and vitamin A, this healthy spinach side dish is as nutritious as it is delicious. It's delicately flavored with fennel, garlic and onion and finished off with a delectable crunch from the haze...

recipe-image
    Ingredients

  • Orange icon
    Orange1juice of
  • Hazelnuts icon
    Hazelnuts70 groasted, skinned
  • Fennel seeds icon
    Fennel seeds1 teaspoon
  • Garlic clove icon
    Garlic clove2
  • Dijon mustard icon
    Dijon mustard1 teaspoon
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes1 pinch
  • Extra virgin olive oil icon
    Extra virgin olive oil70 g
  • Baby spinach icon
    Baby spinach400 g
  • Water icon
    Water1 L
    Method

  • 1. Add fennel seeds to a clean frying pan
  • 2. Toast in frying pan until fragrant - medium-high heat
  • 3. Transfer seeds to TM5 bowl
  • 4. Add garlic clove, dijon mustard, orange, pink Himalayan salt flakes and extra virgin olive oil to the TM5 bowl
  • 5. Blend with MC in place 10 sec, speed 6
  • 6. Then add hazelnuts to the TM5 bowl
  • 7. Blend for 3 sec, speed 5
  • 8. Remove from bowl and set aside
  • 9. Add baby spinach to the varoma dish
  • 10. Add water to the TM5 bowl
  • 11. Cook for 5 min, Varoma, speed 4
  • 12. Add remaining spinach to the Varoma dish
  • 13. Cook for 5 min, Varoma, speed 4
  • 14. Stir through any extra spinach that will now fit in the Varoma dish and allow it to wilt with residual heat
  • 15. Toss dressing through and serve warm

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