Spinach Pesto

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Ingredients

4 servings

1
800 g
200 g Swede
Potatoes
Feta 3 TBL sp
250 ml
2 tea sp
2 TBL sp
50 g
3 Balsamic vinegar
Water
Thyme (dried)
Sugar
Butter or margarine
Red onions

Prep

10 min

1. Peel potatoes and cut into large chunks
2. Peel swede and cut into small cubes
3. Cut onions into wide rings
4. Crumble feta

Cook

35 min

Sauté onion

medium heat, don’t let them brown ~2 min

Add sugar, balsamic vinegar, water, thyme

season with salt and pepper to taste, simmer at low heat ~30 min

Cook potatoes

~15 min

Cook swede

~15 min
(use a separate pan because the swede is not mashed later)

Drain potatoes, mash and add butter

~2 min

Add drained swede and drained onions

mix and season with salt & pepper to taste ~3 min

Serve with feta crumbled on top