Carrot And Onion Florentine

Ingredients

• 3-4 medium carrots, cut into 1 1/2 centimetre cubes
• 2 medium onions, cut into thin slices
• 2-3 medium spinach bunches, finely chopped
• 1 teaspoon oil
• 6-7 garlic cloves ,crushed
• Salt to taste
• White pepper powder to taste
• 2 cups skimmed milk
• 100 grams broad beans (sem ki phalli/papdi), cut into 1 1/2 centimetre pieces
• 2 tablespoons cornflour/ corn starch mixed in water
• 1/4 teaspoon dried mixed herbs
• 1/4 cup fresh brown bread crumbs

Method

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