Spinach Pudding – 3

Rinse spinach, clean, blanch and crush. Squeeze well soaked bread rolls.

Sauté the minced onions and parsley in hot butter in a saucepan. While the saucepan is still on the hot plate, add the softened breadcrumbs and stir everything together until the mixture thickens and separates from the saucepan.

Remove the pan from the heat, add the spinach and the egg yolks and season with salt.

Whip the egg whites to snow and stir them in at the end. If the pudding is too soft, add breadcrumbs as needed.

In the meantime, grease a sealable baking dish with butter and sprinkle with breadcrumbs. Spread the dough evenly in the mold and smooth it out. give tightly closed and place in a water bath.

In the closed saucepan, the spinach pudding must infuse for an hour.

Finally, the finished pudding is inverted onto a large plate and garnished with hollandaise sauce.

Tips:

Instead of fresh spinach, frozen spinach can be used as well. It must be defrosted in a baking dish with a sieve in the refrigerator.

The thawing liquid must not be used further.

For the breadcrumbs, dry the ribs, wrap them in the towel and pound them.

Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?

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