I saw a picture and…here is the recipe for carrots stuffed with spinach (120 calories per serving) vegetable logs stuffed with more vegetables haha!
I had the unfortunate idea (just kidding !!!) to buy a bunch of carrots from the greengrocer and now I’m churning out recipes as if it were the only and last food on earth, my God!!!!!!!!!!!
Then I took a small magazine attached to another periodical and the photo sparked instincts that found practical realization in sitting down with a grilled steak and this good and tender side dish!
I parboiled the carrots so I could use a corer to create the cavity and stuff them with simple sautéed spinach with grated parmesan!
I left the final cooking on the stovetop but if you prefer, you can place them in a baking dish and let them gratin in the oven…
P.S. The recipe is meant to be low-calorie but if you’re in great shape, feel free to add more parmesan in the filling and maybe even some diced smoked cheese or mozzarella or ….
I suggest other recipes with carrots from the La cucina di ASI blog such as: 
PEARL BARLEY WITH PUMPKIN AND CARROTS
CARROT AND HAZELNUT CAKE
CARROTS STUFFED WITH SPINACH
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 3 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for CARROTS STUFFED WITH SPINACH
- 18 oz spinach
- 6 carrots (large, also to cut into logs)
- 1 oz grated parmesan
- 1 tbsp extra virgin olive oil
- to taste salt
Tools for CARROTS STUFFED WITH SPINACH
#ADV
- Pans
- Strainer / Colander
- Peeler
- Saucepan
- Knife
- Pan
STEPS FOR PREPARING CARROTS STUFFED WITH SPINACH
Scrub the carrots well, wash them and boil them in salted water, draining them al dente.
Clean the spinach and cook them in very little water, boiling them for a few minutes.
Drain them well.
Squeeze the spinach well and coarsely chop them.
In a pan, place the extra virgin olive oil and season the vegetable, adjusting the salt.
Add about half of the grated cheese and mix the mixture well.
Fill the carrots with the seasoned spinach, taking care not to break the logs.
At this point, if you like, you can arrange the stuffed carrots in a baking dish, add the rest of the grated parmesan cheese and bake everything in the oven for about ten minutes.
I confess that lazily I didn’t want to turn on the oven and put it in a pan and slowly cooked this tasty side dish to pair with meat and fish dishes because the taste is very delicate and not overpowering!
Enjoy your meal!
Annalisa
SOURCE Light Cooking
