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Braised spinach roots

Ispanak koku kavurmasi - Braised spinach roots Braised spinach roots

Ingredients:

  • 3 kg. spinach
  • 100 gr. butter
  • 500 gr. onion
  • salt
  • 2 tea spoons coconut
  • 1 tea spoon pepper
  • 2 cups meat stock
  • 1 tea spoon carbonate
Preparation: Cut, wash, rinse the roots of the spinach in the water and rinse well. Then sieve.Boil water, carbonate and salt in a saucepan. Add the spinach roots and cook for 5 minutes.Pour some cold water on the spinach roots.
Sieve and drain. Chop the spinach. Melt the butter in a saucepan and add the chopped onions onions.Fry. Stir in the spinach roots, coconut, black pepper and broth.
Cook for 15 minutes and serve. You can serve with yogurt and garlic, if you wish.