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Carrot And Onion Florentine

Carrots, onion and spinach cooked in white sauce and gratinated as per perfection.

New Update
Main Ingredients Carrots, Onions
Cuisine Fusion
Course Main Course Vegetarian
Prep Time 16-20 minutes
Cook time 31-40 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg
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Ingredients list for Carrot And Onion Florentine

  • 3-4 medium Carrots 1 1/2 centimetre cubes
  • 2 medium Onions thin slices
  • 2-3 medium bunches Spinach finely chopped
  • 1 teaspoon Oil
  • 6-7 cloves Garlic,crushed
  • to taste Salt
  • to taste White pepper powder
  • 2 cups Skimmed milk
  • 100 grams Broad beans (sem ki phalli/papdi) 1 1/2 centimetre cubes
  • 2 tablespoons Cornflour/ corn starch dissolved in water
  • 1/4 teaspoon Dried mixed herbs
  • 1/4 cup Fresh brown bread crumbs

Method

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  1. Preheat the oven to 180°C. Heat oil in a non stick pan, add half the garlic, stir briefly and add the spinach. Sauté for four to five minutes over high heat, stirring occasionally or until the spinach is cooked completely.
  2. Add salt and white pepper to taste, stir well and remove from heat. Heat the skimmed milk in a saucepan and bring to boil. Add the remaining garlic, carrots and broad beans and onions.
  3. Cover and simmer for three to four minutes, stirring frequently. Add salt and white pepper powder to taste. Gradually add the cornflour mixture, stirring continuously, till the mixture thickens to a fairly thick sauce consistency.
  4. Sprinkle the mixed herb, stir well and remove from heat and keep warm. Take an ovenproof glass or a ceramic dish and layer the cooked spinach.
  5. Pour the cooked vegetables along with the sauce over the spinach and level it with a spatula. Sprinkle the fresh breadcrumbs on top of vegetables and bake in the preheated oven for ten minutes.

Nutrition Info

Calories 611
Carbohydrates 97.9
Protein 32.1
Fat 10.2
Other Fiber 32.2 gm
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