Braised N-Z spinach with shallot, garlic and butter, Shredded Jerusalem artichoke, Sea Fennel and hazelnuts

(For 4 persons)

• 200 gr. fresh New Zealand spinach
• 2 shallots
• 2 cloves of garlic
• 15 gr. butter
• black pepper from the mill
• mace
• sea salt

Garnishes:

• 1 Jerusalem artichoke
• 20 g Sea Fennel (is the rosemary of the sea)
• 12 hazelnuts

Spinach:

• Finely chop the shallots and garlic.
• Melt the butter and sauté the shallots and garlic until translucent.
• Add the washed spinach and let it shrink.
• Season with ground black pepper, a little mace powder and sea salt.

Garnishes:

• Steam the Sea Fennel for 3 minutes.
• Coarsely chop the hazelnuts.
• Grate the peeled Jerusalem artichoke.
• Divide the garnishes over the spinach.

TIP! This fleshy New Zealand spinach can of course simply be replaced by the classic European spinach. The preparation will be equally tasty & good looking!

Recipe: Frank Fol - The Vegetables Chef®