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Spinach pottage creamed with milk, served with a freshly fried egg
Spinach pottage served with a fried egg

Spinach pottage

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Quick Meals
The opposite of canteen nightmares: a well-made spinach pottage is not a green mush, but a fresh, garlicky cream made silky by milk and butter. The key is short heat treatment of the spinach to preserve its flavour and vitamin content, and the bold use of garlic.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 210 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large saucepan
  • Stick blender (if you like it creamy)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Wash the fresh spinach and wilt it in hot water for 2 minutes, then drain and chop finely.

Tip: Sudden heat treatment (blanching) preserves the chlorophyll, so the spinach stays a beautiful green.
2 ✓

Make a roux: heat the fat, add the flour and crushed garlic, but do not brown it; keep it light.

Tip: The essential oils in garlic are released quickly; be careful not to burn it!
3 ✓

Pour in the cold milk, whisk until lump-free, then add the spinach. Season with salt and pepper.

Tip: The hot roux + cold liquid combination helps avoid lumps.
4 ✓

Cook for a few minutes until thickened. If too thick, loosen with milk. Serve with fried eggs.

Tip: The flour needs a few minutes of cooking to lose its raw taste.

Recipe FAQ

Why did it become bitter?
You over-browned the garlic or the roux. Just sauté the garlic briefly!
Can I use frozen?
Yes, puréed spinach is also perfect, just let it thaw and evaporate its liquid.

Ingredients

  • 600 g Fresh spinach (or 450g frozen)
  • 300 ml Milk
  • 3 cloves Garlic
  • 2 tbsp Plain flour
  • 2 tbsp Oil or Butter
  • 1 tsp Salt
  • 1 pcs Bread roll (soaked, optional for thickening)