Arrowroot is a starchy root vegetable that is similar to yam, sweet potatoes and cassava. They are high in starch, which provides easily absorbed energy. Arrowroots are also gluten-free. They also contains a number of vitamins and minerals such as calcium, iron, potassium and magnesium. Therefore incorporating arrowroots in your diet is very beneficial. This arrowroot in tomato sauce and creamed spinach is a comforting and satisfying dish that showcases the harmonious flavors of arrowroots, tomatoes and creamed spinach. It’s perfect for a cozy evening or as a starter to a larger meal.
How to make arrowroots in tomato sauce and creamed spinach
To make arrowroots in tomato sauce and creamed spinach, start by peeling and washing them thoroughly to remove dirt. Cut the arrowroots into small pieces and boil in salted water until tender. Drain the excess liquid then wash them and sauté in oil in a frying pan. Once done set aside. Next, prepare the tomato sauce by sautéing onions and garlic in cooking oil until slightly browned. Add finely chopped tomatoes, chopped carrots and spices of your choice. Cook until the sauce thickens. Remove from heat and let is cool a bit before passing through a sieve of blend with a hand-held blender, if available. Add the tomato sauce into the arrowroots and cook on low heat for about 10 minutes. Remove from heat.
For the creamed spinach, heat a tablespoon of butter or cooking oil in a pan and add some chopped onion and garlic. Sauté until translucent and the garlic is fragrant. Add the spinach and cook until wilted. Add coconut cream and seasonings like salt and spices. Cook until the cream thickens. Serve the arrowroots and spoon extra tomato sauce over them. Add a generous scoop of creamed spinach on the side. Garnish with some chopped parsley and enjoy!
Arrowroots in tomato sauce with creamed spinach
Ingredients
For Arrowroots:
- 750 grams Arrowroots 2 medium size pieces
- Salt to taste
- cooking oil for frying
For Tomato sauce
- 3 tomatoes large
- 4 cloves garlic minced
- 1 piece ginger small size, minced
- 1 carrot chopped
- 1 onion
- ½ tsp chili
- ½ tsp curry powder
- ½ tsp black pepper
- Salt to taste
- cooking oil
For Creamed Spinach:
- 1 bunch baby spinach
- 1 cup coconut cream/cooking cream
Instructions
Step 1: prepare arrowroots
- Peel, wash and chop the arrowroots
- Boil arrowroots in salted water until they are tender
- Remove excess water, rinse and sauté them in oil in a frying pan.
- Set aside
Step 2: prepare tomato sauce
- Chop the tomatoes, peel and chop the onion and the carrot
- Sauté the onion and the chopped carrot until the onion is golden brown. Add the mince garlic and ginger and saute for 2 minutes.
- Add your favorite spices.
- Add the chopped tomatoes and cook covered for about 20 minutes while stirring occasionally.
- Remove from heat and run through a strainer or blend using a handheld blender.
- Add the tomato sauce to the arrow roots and return to the heat and cook on low heat for 10 minutes.
Step 2: cook the spinach
- Heat a tablespoon of butter or cooking oil in a pan and add some chopped onion and garlic.
- Sauté until translucent and the garlic is fragrant.
- Add the spinach and cook until wilted.
- Add coconut cream/cooking cream and seasonings like salt and spices.
- Cook until the cream thickens.
Step 4: Serve
- Serve the arrowroots and spoon extra tomato sauce over them.
- Add a generous scoop of creamed spinach on the side
- Garnish with some chopped parsley and enjoy!
Notes
