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Potato and spinach bake Recipe

Ingredients for people

  • Onion(s) : 1 whole
  • Carrot(s) : 200 g
  • Stick(s) of celery : 3 whole
  • Spinach leave(s) : 150 g
  • Tomato(es) : 400 g
  • Parmesan : 175 g
  • Basil : 1 bunch
  • Red wine vinegar : 10 ml
  • Fresh tomato puree : 5 g
  • Oregano : 3 sprig
Method
  • 1

    Pre-heat the oven to gas mark 4, 180°C.

  • 2

    Scrub the potatoes, put them into a large pan of boiling water and cook until they are just done. Do not over cook. Drain and keep to one side.

  • 3

    Peel the onions and garlic and chop coarsely. Put a heavy bottomed pan on a medium heat, add a table spoon of olive oil and sauté the onion and garlic until golden.

  • 4

    Wash the carrot, peel if not organic and grate. Wash the celery and chop. Add to the onion and garlic mixture with the herbs and leave to cook for a few minutes.

  • 5

    Add the tomatoes, tomato puree, wine vinegar and grape juice. Bring back to the boil and allow to cook until the celery is soft.

  • 6

    Whilst the sauce is cooking, pull the stalks off the spinach and wash thoroughly. Drain and shred.

  • 7

    Once the sauce is cooked remove from the heat, season to taste and blend into a smooth mixture.

  • 8

    Mix the potato and the spinach in an oven dish. Pour the sauce on top, add the grated cheese and cook in the pre-heated oven for 25 minutes.

  • 9

    serve as soon a possible.

Chef's tip

«Feel free to add some different herbs according to taste.»

A traditional potato bake infused with vegetable and herb flavours. Perfect to cook for yourself or when entertaining.

Rate this recipe :

(10 votes)

  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h

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