Spinach Fözelék
A classic Hungarian fözelék — tender spinach purée in a creamy milk sauce with a golden flour roux, garlic and sour cream.
Ingredients
- spinach600 g
- butter40 g
- wheat flour3 tbsp
- garlic2 cloves
- milk300 ml
- sour cream100 g
- salt1 to taste
- black pepper1 to taste
Instructions
Pick over the spinach, wash it thoroughly to remove any grit, pat dry and roughly chop.
In a saucepan, melt half the butter, add the spinach, season lightly with salt and simmer covered over medium heat for 5–7 minutes until wilted and the excess moisture has evaporated.
In a separate saucepan, melt the remaining butter, add the flour and cook, stirring constantly, for 2–3 minutes until light golden — this is the classic Hungarian roux (rántás).
Add the minced garlic to the roux and cook for 30 seconds until fragrant, being careful not to let it burn.
Gradually pour the milk into the roux in a thin stream, whisking vigorously to avoid lumps, and bring to a gentle simmer.
Pour the milk sauce over the stewed spinach, stir and cook over low heat for 5 minutes until the sauce thickens.
Blend with an immersion blender until smooth and creamy (or lightly mash with a fork for a chunkier texture).
Remove from the heat and stir in the sour cream until smooth.
Season with salt and black pepper to taste and serve hot.
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