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28.4.10

CREAMED SPINACH - SPENÓT FŐZELÉK


8 cups of fresh spinach
2 Tbsp butter
2 Tbsp flour
1/2 garlic clove, minced
milk
salt and pepper

• In a medium sized pot bring water to boil.
• Wash the spinach and drain.
• Cook just until limp.
• Drain and plunge into cold water.
• Squeeze out all the juices, and chop spinach finely.
• In a pot make a roux from butter and flour.
• Add the garlic.
• Stir the chopped spinach into the roux.
• Add milk to make thick sauce.
• Cook and stir until bubbles break the surface.
• Slowly simmer for 2 minutes.
• Season creamed spinach with salt and pepper.

8 cups of cooked spinach

Chop fine



Yields 1 traditional serving

or 2 sides

6 comments:

  1. I just made this but aded a few eegs and baking it in a pie shell. YUM. My mum used to always make "Spenot", it was my baby food.

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  2. Must have made you healthy and strong Viki! And yes, spenot fozelek is very good with tukortojas. Of course I hated it as a kid, particularly if the spenot wasn't chopped finely, but not as much as our weekly kelkaposzta fozelek... now that was a source of deep suffering for me. LOL

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  3. Superb! Specially with the fried egg
    on top. I always loved this dish. The combination of egg yolk and the fozelek is unbeatable.
    Thank you.

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  4. Hey Laszlo how are you doing? Nice to hear from you!

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  5. Hello Zsuzsa... my mom was a phenomenal cook, and while looking through your many recipes, my memories went back to a time when I ate the food of my ancestry daily. Now that the years have passed, I yearn for those meals again... and you've provided. How great a gift is that? In checking out the spenot fozelek, it reminded me of another favorite... lencse (lentil) fozelek. Do you have a recipe for lencse fozelek to offer? I never know what to do with my post New Year ham! Thanks again for your contributions! - Robi

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  6. Hello C.V.

    I am glad you found your mom’s old recipes on my blog. Yes I do have a lencse fozelek, all you have to do is put lentil in the search widow on the top left corner and the various recipes containing lentils will come up. I think the lencse fozelek is the last one. I am not terribly happy with it, the lentils are not the same here as we used in Hungary, I think we used French lentils which is very hard if not impossible to get in North America. But the New Years ham would certainly improve it and making a ham stock instead of chicken stock and adding chopped ham instead of bacon bits to the finished soup would greatly improve it. I was planning to make it again with leftover ham and ham bone myself after we finished our Easter ham. Welcome to my blog.

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 800 recipes of Hungarian and international recipes. They are organized into a cookbook format in "zsuzsa's cookbook".

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