This fresh and fragrant dish of vegetables goes equally well with fish, meat or chicken. I served it to the racing driver
Bring the stock to the boil and, starting with the carrots, cook each type of vegetable (but not the spinach) separately in the stock, removing them as they are done before adding the next lot. Put the vegetables on a serving platter and keep warm. Now boil the stock until it is reduced to about half to three-quarters of a cupful. Whisk in the cream, then whisk in little knobs of the butter until the sauce is thick. Season with lemon juice to taste. Add the roughly chopped spinach and heat through for just 1 minute, then pour the sauce over the vegetables. Sprinkle on some coarse sea salt.
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