European
Hungary - Vegetarian
Spenót Főzelék
Chef's Menu Description
Velvety Hungarian creamed spinach pottage prepared with garlic, milk, and breadcrumb roux, traditionally topped with a soft-boiled egg.
Ingredients
- • 500g fresh or frozen leaf spinach, pureed
- • 300ml whole milk
- • 2 cloves garlic, finely grated
- • 2 tbsp butter, 2 tbsp flour
- • 2 tbsp sour cream
- • Pinch of nutmeg, salt and white pepper
- • Soft-boiled or poached eggs for serving
Preparation Steps
1
Phase 1
Melt butter in a saucepan over medium heat. Whisk in flour and grated garlic, cooking for 1 minute until fragrant and pale.
2
Phase 2
Gradually whisk in the milk to create a smooth, creamy béchamel base, simmering until lightly bubbling.
3
Phase 3
Stir in the pureed spinach and sour cream, simmering gently for 5 minutes over low heat.
4
Phase 4
Season with nutmeg, salt, and white pepper. Spoon into bowls and top with a halved soft-boiled egg.