Sweet carrots contrast with the earthy spinach, while the pine nuts add a nutty contrast to the silky texture of the carrots and spinach.
INGREDIENTS:
1 pound carrots, peeled and oblique cut into ½ to ¾ inch bits ½ brown onion, cut into ¼ inch dice 1 bunch spinach, tough stems removed, washed and drained ¼ tablespoon fresh thyme, minced 1 teaspoon sugar Olive oil as needed 2-3 tablespoons unsalted butter 2 tablespoons white balsamic vinegar ¼ cup pine nuts, lightly toasted Salt and pepper to taste Water as neededMETHOD:
Heat a 2 quart chef’s pan or pot over medium heat. When hot, add the sugar and allow to melt. Just as it starts to caramelize, add the carrots and water just to cover. Add 1 tablespoon butter and a pinch of the thyme to the pot and bring to a boil. Reduce the heat to a simmer and cook until the carrots are tender. When tender, remove form the liquid and keep warm. Continue simmering the liquid until ¼ cup remains and remove from the heat.
While the carrots simmer, heat a 10-inch frying pan over medium-low heat. Film the bottom liberally with oil. When the oil is hot, add the onions to the pan and a pinch of the thyme. Season with salt and pepper and cook the onions without browning them until soft. Remove the pan from the heat until ready to proceed with the next step.
When the carrot liquid is reduced and the onions are soft, add the carrots to the pan with the onions. If needed, add a little oil so the carrots do not stick to the pan. Toss to coat and cook to heat through. If the carrots pick up a little color that is fine, just don’t brown the onions.
Add the spinach to the pan and toss to combine, working the spinach to the bottom of the pan. Drizzle with the vinegar and stir to coat the spinach. As the spinach starts to gently wilt, make a well in the center and add the carrot liquid and the remaining butter. Melt the butter and then toss all the ingredients to coat with butter and liquid. Season lightly with salt and pepper.
As soon as the spinach has wilted, remove the vegetables with tongs, allowing any liquid to drip back into the pan. Cook the liquid down to a sauce-like consistency and drizzle it over the vegetables. Scatter with the pine nuts and serve.
Serves: 4
Source: Chef Andrew E Cohen
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