A delicious and nutritious spinach and potato bake.
Spinach is an excellent source of vitamin K, vitamin A, manganese, folate, magnesium, iron, vitamin C, vitamin B2, calcium, potassium, and vitamin B6. It is a very good source of dietary fibre, copper, protein, phosphorous, zinc and vitamin E. In addition, it is a good source of omega-3 fatty acids, niacin and selenium.
clove of garlic
grated cheddar cheese
red wine vinegar
a little pinch of freshly ground black pepper (optional)
Preheat the oven to 350 deg F/180 deg C.
Peel the potatoes, then slice and boil until tender. Drain and set aside.
Chop the onion and garlic roughly, then sauté over a medium heat in the olive oil, until golden brown.
Peel and grate the carrot. Chop the celery. Add both to the onion mixture, along with the fresh herbs, and cook for a few minutes.
Add the tinned tomatoes, purée and red wine vinegar, then bring to the boil and cook until the celery is tender.
Meanwhile, shred the spinach, removing the stalks first.
Once the sauce is done, add the black pepper and place the sauce in a blender.
Blend until smooth.
Mix the potato and spinach and place in an oven-proof dish.
Pour over the sauce and top with the cheese.
Bake for 30 minutes.