ReceptnaptárCreamy spinach stew with fried bread
Paraj is the old Hungarian word for spinach, and it long appeared under this name in cookbooks. This főzelék, a thickened Hungarian vegetable dish, is made with milk and a roux and traditionally comes with egg-dipped fried bread rolls, which brings back memories of school canteens. It is best made with fresh spring spinach, but frozen works too, so it can reach the table all year round.
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Ingredients
Method
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- Strip the stems from the spinach leaves and wash thoroughly in several changes of water to remove any sand.
- Cook in salted water for 5-8 minutes until wilted, then drain, dip in cold water, and drain again so the water runs off well.
- Squeeze it out thoroughly by hand, chop on a board, then press through a sieve or purée with a stick blender.
- In a saucepan, make a thick roux with the lard: toast the flour over medium heat, stirring constantly, to a light red.
- Add the chopped onion and fry very briefly, 1 minute, so it doesn't burn.
- Stir in the puréed spinach, mix well, then add enough milk (or broth) to make it thick and spoonable.
- Add a pinch of pepper, bring to a boil, then keep warm until serving.
- Meanwhile, for the fried bread: cut the day-old bread into finger-thick slices, and quickly coat each in milk, then flour.
- Dip the slices in beaten egg, and fry both sides in hot lard until golden brown.
- Serve the spinach stew with the fried bread slices.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Wash fresh spinach several times in plenty of water, because a lot of sand can hide between the leaves, and it is unpleasant in the finished főzelék.
- With frozen spinach, 450-500 g is enough, and you can skip the boiling altogether. Thaw it, squeeze it out and put it straight into the roux, which saves a lot of time.
- A clove of garlic and a pinch of nutmeg do the flavour good. Fry the garlic with the onion, only very briefly.
Frequently asked questions
What can replace the egg-dipped bread rolls?
A boiled or fried egg, breaded cauliflower, fasírt (Hungarian meat patties) or fried sausage. The simplest is a boiled egg, halved and placed on top of the főzelék.
Can spinach főzelék be reheated?
Yes, it keeps for a day in the fridge. Reheat it slowly, loosening it with a little milk. In spinach left standing for a long time, nitrate can turn into nitrite, so do not give it reheated to babies.
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