Wash, peel and cut carrots into one and half centimeter sized cubes. Peel, wash and thinly slice onions. Clean, trim and thoroughly wash spinach in running water. Drain and finely chop. String, wash and cut broad beans into one and a half centimeter sized pieces. Peel, wash and lightly crush garlic. Dissolve cornstarch in a quarter cup of water.
Heat oil in a non-stick pan, add half the quantity of crushed garlic, stir briefly and add spinach. Saute for four to five minutes over high heat, stirring occasionally or till the spinach is cooked completely. Add salt and white pepper to taste, stir well and remove from heat.
Hear skimmed milk in a sauce pan and bring to a boil.
Add carrots, broad beans, onions and remaining garlic. Cover and simmer for three to four minutes, stirring frequently. Adjust salt and white pepper powder.
Gradually add blended cornstarch, stirring continuously, till it thickens to a fairly thick sauce consistency. Sprinkle mixed herbs, stir well and remove from heat. Keep warm.
Preheat oven to 180o C.
Take an ovenproof glass or a ceramic dish and layer the cooked spinach. Pour the cooked vegetables along with the sauce over the spinach and level it with a spatula.
Sprinkle fresh brown breadcrumbs on top of the vegetables and bake in a preheated oven at 180o C for ten minutes. |
