Braised N-Z spinach with shallot, garlic and butter, Shredded Jerusalem artichoke, Sea Fennel and hazelnuts


(For 4 persons)

  • 200 gr. fresh New Zealand spinach
  • 2 shallots
  • 2 cloves of garlic
  • 15 gr. butter
  • black pepper from the mill
  • mace
  • sea salt


  • 1 Jerusalem artichoke
  • 20 g Sea Fennel (is the rosemary of the sea)
  • 12 hazelnuts



  • Finely chop the shallots and garlic.
  • Melt the butter and sauté the shallots and garlic until translucent.
  • Add the washed spinach and let it shrink.
  • Season with ground black pepper, a little mace powder and sea salt.


  • Steam the Sea Fennel for 3 minutes.
  • Coarsely chop the hazelnuts.
  • Grate the peeled Jerusalem artichoke.
  • Divide the garnishes over the spinach.

TIP! This fleshy New Zealand spinach can of course simply be replaced by the classic European spinach. The preparation will be equally tasty & good looking!

Recipe: Frank Fol - The Vegetables Chef®

Wild Cooking E-book

Frank Fol - The Vegetables Chef®


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