sauté and add a flake of butter. Rinse the spinach, sauté in olive oil and garlic and season with salt and pepper.
Tournament the scallions to equal length, blanch in salted water, drain and re-saute in butter.
Cut the fennel bulb into slices, season, sauté in olive oil and finally add the chopped fennel greens. Slice the peeled sweet potatoes into thin slices, blanch in salted water, drain and fry twice in oil until crispy.
For the sauce, quarter the tomatoes, remove the seeds, sauté in olive oil, garlic and a pinch of sugar, season, cook and finish with basil leaves.
Arrange everything on a flat plate and garnish with basil leaves.
To accompany this, our wine expert recommends a 1989 Cuvee Regis Banyuls Rimage Boucabeille (dessert wine) from France.
Team “Paprika” for only Dm 18.30:
Tip: Did you know that one bowl of spinach provides about 50 percent of your magnesium needs?