Roasted Carrots with Sesame Spinach

Ingredients

• 4 large carrots (approx. 750 g)
• Salt
• 0.5 bunch sage
• 20 g Parmesan (37 % fat content)
• 3 tbsp olive oil
• 3 tbsp sesame seeds
• 150 g Sour cream
• Pepper (from the grinder)
• 2 Garlic cloves
• 500 g fresh spinach
• freshly grated nutmeg

Instructions

1. 1.

   Peel 4 carrots, cut them in half, halve them lengthwise, and blanch them in boiling salted water for about 5 minutes. Remove, cool in cold water, drain well, and place them cut-side up on a baking sheet.

2. 2.

   Wash sage, shake dry, pluck the leaves, and chop them. Grate Parmesan and mix with 2 tbsp olive oil and 2 tbsp sesame seeds. Season 100 g sour cream with salt and pepper, spread it on the carrots, and sprinkle with the sage-sesame mixture. Bake in a preheated oven at 200 °C (180 °C convection; Gas: Mark 3) for about 20 minutes.

3. 3.

   Meanwhile, wash, sort, and spin the spinach dry. Peel and thinly slice the garlic. Heat 1 tbsp oil in a pot and sauté the garlic until translucent. Add the spinach, let it wilt, and season with salt, pepper, and nutmeg.

4. 4.

   Add the remaining sour cream and sesame seeds to the spinach and serve the roasted carrots with sesame spinach.