Search
The Caterer

Spinach with a mousseline of orange-flavoured carrots – by Alain Passard

11 September 2006
Spinach with a mousseline of orange-flavoured carrots – by Alain Passard

Ingredients

(serves two)

200g spinach
50g salted butter
200g carrots
Juice and zest of an orange
Fleur de sel for seasoning

Method

Remove the stalks from the spinach. Wilt the leaves in 30g of butter. Steam the carrots. Blend carrots with the orange juice and zest to taste and the remaining butter.

Place a quenelle of carrot purée on the plate with the spinach in the centre. Serve.

http://www.alain-passard.com/" target="_blank" rel="noreferrer">Alain Passard

Photo © Sam Bailey

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!