RECIPE FROM THE VEGETABLE BOX WITH LEAF SPINACH AND POTATOES

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YOUR RECIPE OF THE WEEK FROM THE VEGETABLE BOX: LEAF SPINACH WITH RAW FRIED POTATOES

Craving roasted potatoes? With our simple recipe, you don’t have to wait until the potatoes are cooked and cooled.
In fact, crispy fried potatoes are also easy to make from raw potatoes. In our weekly vegetable box recipe, we show you how! In combination with the winter classic spinach leaves and a side dish of your choice, you can conjure up a wholesome dish from regional and seasonal ingredients in no time.

The potato:

  • Contains almost all important minerals and trace elements
  • Stimulates the metabolism and has an alkaline effect
  • Has one of the highest proportions of usable protein among the vegetable protein suppliers
  • Has a blood pressure lowering effect due to its high potassium content.
  • The “lemon of the north” also provides you with a lot of vitamin C in winter

Spinach:

  • Provides your body with potassium, calcium, magnesium and iron.
  • Good for your eyes, due to a high beta carotene content, the precursor of vitamin A
  • Rich in vitamins of the B group (B1, B2, B3, B6)
  • Vitamin C improves the utilization of iron in the body
  • Low in calories – 100 grams of fresh spinach have only 16 kcal

Ingredients for 2 people:

Leaf spinach:

500 g spinach leaves
1/2 onion(s)
1 tablespoon vegetable oil or butter
spices: pepper, salt, nutmeg

Roast potatoes:

3 large or 4 medium potatoes
1/2 onion
2 tablespoons vegetable oil
spices: pepper, salt, nutmeg

Preparation:

Leaf spinach:

  • Wash the spinach leaves thoroughly. Cut away the coarse stalk ends a little. Finely dice the onion.
  • Fry in a pan with oil or butter. Add the spinach and season with nutmeg, pepper and salt. Sauté for one to two minutes. Ready.

 

Fried potatoes:

  • Peel the potatoes, cut them into equal-sized pieces and place them briefly in cold water to allow the starch to escape. This is important because it’s the only way the fried potatoes won’t be mushy, but nice and crispy.
  • Put oil in a pan and heat, drain the potatoes through a sieve and put them in the hot pan, immediately close the pan with a lid and turn down to medium heat. After about five minutes turn the potatoes for the first time and then keep turning them in between, if necessary reduce the heat further, but after each turn put the lid back on the pan so that the potatoes can be cooked by the steam. Roast on low heat for about 25 minutes.
  • 10 minutes before the end of the cooking time, add a diced onion on top of the potatoes without mixing it with the potatoes. Steam the onions for about 5 minutes in the closed pan and only then mix them with the potatoes. Fry open for another five minutes or so. Keep turning them so that nothing burns. Salt and pepper the finished fried potatoes to taste.
  • Serve with the leaf spinach – the Süße Schärfe tastes delicious with it. Enjoy your meal!
    Recipe of the week for you to download

Download the recipe here

All the ingredients you need for the recipe of the week are available from us. Whether in the Gemüsebox subscription, in our farm store in Berlin Herzberge or on our market days in Rummelsburg you will find fresh organic vegetables and fruit, our own fish products from sustainable AquaTerraPonik© and many delicious products from our partners in Berlin and Brandenburg.

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