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Spinach Delight https://www.metro.ca/userfiles/image/recipes/delice-epinards-5581.jpg PT25M PT30M PT55M
Heat olive oil in a large pot over medium heat. Stir in salted herbs and chili sauce. One by one, add carrot, parsnip, onion, garlic, red pepper, mushrooms and dried herbs. Reduce heat to medium-low and simmer until all vegetables are al dente. Add cheese; mix well. Season to taste. Add spinach all at once and cover. Wilt spinach for a few minutes over medium heat and serve immediately. Recipe of eatquebec.com Photography: Benoit Levac, Levac photo
4
3 Tbsp. (45 mL) extra virgin olive oil 1 tsp. (5 mL) salted herbs 1 tsp. (5 mL) sambal olek (asian chili sauce) 1 Quebec carrot, peeled and sliced 1 Quebec parsnip, peeled and diced 1 large Quebec white onion, coarsely chopped 1 clove garlic, peeled and minced 1 large red pepper, cut into strips 1/2 lb (225 g) portobello mushrooms, sliced 1 tsp. (5 mL) dried herbs 1 cup (250 mL) feta cheese, cubed Salt and pepper to taste 300 g fresh spinach, washed and coarsely chopped
Spinach Delight

Spinach Delight

Rate this recipe
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  • Gluten-free
4
servings
0:25
Preparation
0:30
COOKING
0:55
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 3 Tbsp.
    (45 mL)
    extra virgin olive oil
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    SAVE $6.00
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $6.99 ea.

    750 ml - 1 L SELECTED VARIETIES

  • 1 tsp.
    (5 mL)
    salted herbs
  • 1 tsp.
    (5 mL)
    sambal olek (asian chili sauce)
  • 1
    Quebec carrot, peeled and sliced
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    PEELED BABY CARROTS

    PEELED BABY CARROTS

    $3.49 ea.

    907 g PRODUCT OF U.S.A.

  • 1
    Quebec parsnip, peeled and diced
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    PARSNIPS

    PARSNIPS

    $2.49 ea.

    1 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE

  • 1
    large Quebec white onion, coarsely chopped
  • 1
    clove garlic, peeled and minced
  • 1
    large red pepper, cut into strips
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    MINI SWEET PEPPERS

    MINI SWEET PEPPERS

    $2.99 ea.

    227 g PRODUCT OF MEXICO

    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $4.99 ea.

    3 PK PRODUCT OF MEXICO

  • 1/2 lb
    (225 g)
    portobello mushrooms, sliced
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    BELLE GROVE SLICED WHITE OR CRIMINI MUSHROOMS

    BELLE GROVE SLICED WHITE OR CRIMINI MUSHROOMS

    2 for $5.00

    227 g PRODUCT OF ONTARIO

  • 1 tsp.
    (5 mL)
    dried herbs
  • 1 cup
    (250 mL)
    feta cheese, cubed

  • Salt and pepper to taste
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    AURORA SEA SALT OR BOUILLON CUBES

    AURORA SEA SALT OR BOUILLON CUBES

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    1 kg, 66 g SELECTED VARIETIES

  • 300 g
    fresh spinach, washed and coarsely chopped
Imprimer ma sélection

Preparation

Heat olive oil in a large pot over medium heat.

Stir in salted herbs and chili sauce.

One by one, add carrot, parsnip, onion, garlic, red pepper, mushrooms and dried herbs.

Reduce heat to medium-low and simmer until all vegetables are al dente.

Add cheese; mix well. Season to taste.

Add spinach all at once and cover.

Wilt spinach for a few minutes over medium heat and serve immediately.

Recipe of eatquebec.com

Photography: Benoit Levac, Levac photo

Source : Ass. des Jardiniers-Maraîchers du Québec

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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