Spinach Root with Olive Oil

Hello Dear Friends,

Would you believe it, I just entered the house and as soon as I changed my clothes, I sat in front of the computer. As you all know, we are moving into our new home soon and so our work is never ending. The assembly of the kitchen would be finished today, some of the items I selected will be delivered tomorrow. Then re-assembly etc. Don't worry, there is a long way between our current house and the house we just moved to, I passed everything, one on the European side and one on the Anatolian side.

Well, if you have so much action, what are you doing at the computer, what are you doing at the computer? Even though I'm busy with other things all day, if I'm not dealing with kitchen secrets and scribbling two lines, my whole day feels like a dead time. It's as if I didn't do anything and just sit idly by. I guess that's what it's like to be passionate about what you do.

Again, I did it a lot :) Let me talk about spinach roots. You know, those muddy roots that don't look good to our eyes, and that sometimes seem so burdensome that we cut them in half of their stems...

Spinach roots make a delicious olive oil as much as the leaves. Especially if you add lots of carrots. Yes, it is really difficult to clean, but after they soak in a little vinegar and wash 2-3 times, they become sparkling.

Don't say it's not worth it for a kilo, I think you should give it a try.

Love…

Materials:

• 1 kilo of spinach, rooted
• 1 medium carrot
• 1 medium onion
• 2 tablespoon of rice
• 1 sugar cubes
• salt
• 5-6 tablespoons of olive oil
• 1,5 water glass of water

How to Make Spinach Root Recipe with Olive Oil?

1. Clean the roots of the spinach you have removed with the help of a knife and press the water in a deep bowl. Add some vinegar to the water and wait for 10-15 minutes.
2. Wash the spinach roots you get from this water for 1-2 more water and run the sand.
3. Chop the onion for cooking and the carrot finely julienne.
4. Put the olive oil in the pot and add the chopped onions on it and sauté until they turn pink. Add the carrots and sauté for 2 more minutes.
5. Take the spinach roots into the pot and stir 1-2 times. Add rice, salt, sugar and water.
6. Close the lid of the pot, cook on low heat until the rice is cooked and the cooking water is absorbed.
7. Serve cold.