Steamed Spinach with hazlenut and fennel dressing
Try this Steamed Spinach with hazlenut and fennel dressing recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 tsp dijon mustard
- 1 orange juiced
- 2 garlic
- 1 tsp fennel seeds
- 70 gram extra virgin olive oil
- 70 gram hazelnuts
- 400 grams baby spinach leaves
- 1 litre boiling water
- Carbohydrate 11.3013086548511 g
- Cholesterol 0 mg
- Fat 28.6913386153316 g
- Fiber 4.95404289085878 g
- Protein 6.02692525538391 g
- Saturated Fat 3.2724974668836 g
- Serving Size 1 1 Serving (171g)
- Sodium 94.2617595920344 mg
- Sugar 6.34726576399232 g
- Trans Fat 1.13792016851348 g
- Calories 308 calories
Place fennel seeds into TM bowl and dry roast 10min Varoma speed 1 Add garlic, mustard, orange juice and EVOO and blend 10 sec speed 6 Add hazelnuts and blend 3 sec speed 5. Remove from bowl and set aside. Place half the spinach in steamer dish. Pour water into TM blow and set steamer into position. Cook 5 mins varoma speed 4. Add remaining spinach and cook 5 min/Varoma speed 4. Toss dressing through and serve warm. Garnish with a few additional chopped hazelnuts.
