- 4 carrot schnitzels from Greenway
- 400 g baby spinach leaves
- 12 large potatoes
- 20 sun-dried tomatoes
- 80g butter
- 0,5 dl milk
- salt and pepper
- butter or olive oil
- A few pine nuts to decorate (optional)
schnitzel met spinaziestoemp en zongedroogde tomaat
Wash the spinach leaves and drain them well. Steam the spinach in a pot with the lid open. Drain any water they have released.
Cook the potatoes until they are tender and mash them. Mix in the cooked spinach, sun-dried tomatoes, milk and butter, and season with salt and pepper.
Cook the schnitzels in a little fat. The best method is to sear them first on both sides over high heat to form a nice crust, and then lower the heat and continue cooking for a few minutes. Perfect schnitzels guaranteed!
Serve the mash with the schnitzels and optionally decorate with a handful of toasted pine nuts.