Creamy Savory Steel Cut Oats with Roasted Garlic, Spinach and Parmesan with mushrooms and asparagus⠀
Creamy Savory Steel Cut Oats with Roasted Garlic, Spinach and Parmesan with mushrooms and asparagus⠀
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2 tsp butter⠀
1 shallot chopped up⠀
1 cup steel-cut oats⠀
3½ Cup water⠀
3 cloves roasted garlic⠀
½ tsp kosher salt⠀
1/4 cup parmesan cheese⠀
2 large handfuls baby spinach⠀
1 tablespoons fresh thyme leaves⠀
Extra virgin olive oil to drizzle on top of completed oats⠀
Kosher salt and freshly cracked black pepper⠀
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To make the oats, in a heavy saucepan, melt the butter over medium heat, add the shallots and cook for a few minutes until soft. Add the oats and roasted garlic cloves and stir them around in the butter until the oats smell a bit nutty, 3 minutes or so. Pour in the water and bring to a boil, stirring all the while.⠀
When the oats start to bubble heavily at the edge, and the liquid looks thick, 15 minutes or so, sprinkle in the salt. Keep stirring for 5 to 7 minutes more, until the oats are creamy and tender. Remove from heat. Add the thyme, spinach and Parmesan. Season with salt and pepper. Spoon into bowls and top with roasted asparagus and sautéed mushrooms and a fried egg
