Rahmspinat

Recipe 1:

1 lb. fresh spinach (about 2 bunches) or 2 pkg. frozen spinach, chopped and cooked
3 T. butter, divided
1 clove garlic, minced fine
1 med. onion, chopped fine (opt.)
1/8 tsp. nutmeg
salt & pepper, to taste
2 T. flour
1 c. non-fat half & half or low-fat milk
1/2 -3/4 c. Parmesan cheese, grated
2-3 hardboiled eggs, sliced
paprika

Directions

Wash and soak fresh spinach thoroughly and drain. Blanch spinach in boiling water for about 2 minutes; drain and rinse in cold water. Squeeze spinach to remove moisture and chop well. (If using frozen spinach, thaw and cook as directed, then drain well.

Heat large heavy skillet on medium, melt 1 Tbs. butter and saute onion (opt.) and garlic until translucent. In small saucepan on med-low heat, melt 2 Tbs. butter. Add flour, stir until smooth. Slowly add milk, stirring until mixture thickens.

Combine spinach with onion mixture, add white sauce, nutmeg, salt, pepper and Parmesan cheese. Simmer briefly and remove from heat. Serve, garnished with sliced eggs and sprinkled with paprika. Serves 4 -6.

Recipe 2

Rahmspinat mit Pellkartoffeln und Spiegelei

(adapted from chefkoch.de)

2 lb (1 kg) spinach leaves (to save time, I used frozen spinach leaves)

2 tbsp (25 g) butter

2 tbsp flour

1/2 cup + 2 tbsp (150 g) cream (liquid is also weighed in German recipes)

1/2 cup + 2 tbsp (150 g) milk (liquid is also weighed in German recipes)

salt to taste

nutmeg to taste

1. Cook fresh spinach leaves in salted boiling water for 5 minutes. If using frozen spinach, then boil until defrozed. Strain, run under cold water, and squeeze excess water out. You can chop the spinach, if you wish.

2. Melt butter in a saucepan, add spinach and to coat leaves with butter. Then stir in flour. Add milk and cream. Keep stirring until the mixture starts to thicken (within minutes).

3. Season with salt and nutmeg.

Makes 4-6 servings.