How to make Carrot And Onion Florentine -
Carrots, onion and spinach cooked in white sauce and gratinated as per perfection.
This recipe is from the book hazana of Healthy Tasty Recipes.
Main Ingredients : Carrots (गाजर), Onions (प्याज़ )
Cuisine : Fusion
Course : Main Course Vegetarian
For more recipes related to Carrot And Onion Florentine checkout Badami Mixed Vegetables, Badami Mixed Vegetable, Gajar Gobhi Shalgam Ka Saag, Carrot and Apricot Sabzi . You can also find more Main Course Vegetarian recipes like Tindli Chatpati Shaam Savera Paniphal Masaledar Eggplant Roll
Carrot And Onion Florentine Recipe Card
Hindi: gajar
If there is one vegetable that is truly a nutritional hero then it is bound to be the carrot. A goldmine of nutrients, this is the reason they can be even termed as worth the other ‘karat’ (as in gold)! Ranging in colours from orange, black, pink to red, yellow and white, this delicious vegetable is within the reach of rich and poor alike and is rightly called the universal root. The best role that this winter vegetable can play – chomp on one as it is an excellent snack!
Prep Time : 16-20 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Carrot And Onion Florentine Recipe
Carrots 1 1/2 centimetre cubes 3-4 medium
Onions thin slices 2 medium
Spinach finely chopped 2-3 medium bunches
Oil 1 teaspoon
Garlic,crushed 6-7 cloves
Salt to taste
White pepper powder to taste
Skimmed milk 2 cups
Broad beans (sem ki phalli/papdi) 1 1/2 centimetre cubes 100 grams
Cornflour/ corn starch dissolved in water 2 tablespoons
Dried mixed herbs 1/4 teaspoon
Fresh brown bread crumbs 1/4 cup
Method
Step 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.
Step 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.
Step 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.
Step 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.
Step 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 Kcal
Carbohydrates : 97.9 gm
Protein : 32.1 gm
Fat : 10.2 gm
Other : 32.2 gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
