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Recipe SearchSpinach with a mousseline of orange-flavoured carrots - by Alain Passard(11 September 2006 08:34)
Ingredients (serves two) 200g spinach
Method Remove the stalks from the spinach. Wilt the leaves in 30g of butter. Steam the carrots. Blend carrots with the orange juice and zest to taste and the remaining butter. Place a quenelle of carrot purée on the plate with the spinach in the centre. Serve. Photo © Sam Bailey Source: Caterer & Hotelkeeper |
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