ReceptnaptárCreamy spinach stew with boiled eggs
Spinach főzelék, a thick Hungarian vegetable stew, is a legendary dish of the Hungarian school canteen, and many people only grow to love it as adults. Garlic and nutmeg help a lot: they turn the spinach from dull into a deeply flavoured, creamy főzelék. With frozen spinach it is ready in half an hour, and a boiled egg makes it a light lunch. Serve it with bread or fasírt meat patties.
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Ingredients
Method
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- Thaw the spinach in a covered saucepan and cook for 5 minutes.
- In a small saucepan, cook the flour in the butter for 1 minute, whisk in the milk and cook into a thick sauce.
- Stir the sauce into the spinach, add the garlic, season with salt, pepper and nutmeg and boil for 2-3 minutes.
- Meanwhile, hard-boil the eggs for 9-10 minutes and peel them.
- It keeps 2-3 days in a box; reheat covered in the microwave for 2-3 minutes, stirring halfway.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Stir the garlic into the spinach at the end, so that its aroma stays stronger and it keeps its distinctive freshness.
- Use only a pinch of nutmeg, because it is a strong spice and easily overpowers the flavour of the spinach.
- If you use fresh spinach, you need 1.5 kg, and it wilts very quickly. Blanch it in hot water for 1-2 minutes, then squeeze it out.
Frequently asked questions
How long does it keep?
It keeps for 2-3 days in a container in the fridge. Eat it after reheating once, and do not leave it at room temperature for long.
Can it be made dairy-free?
Yes, with plant milk and oil or vegan spread. Without the egg it is vegan, in which case serve it with roasted mushrooms or tofu.
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