📝 About This Recipe
Rahmspinat is a beloved cornerstone of German home cooking, elevating humble leafy greens into a velvety, soul-warming masterpiece. Unlike its thinner international counterparts, this version features a delicate roux and a touch of nutmeg, creating a rich texture that has comforted generations of families. It is the perfect balance of earthy iron-rich spinach and luxurious Alpine-style creaminess.
🥗 Ingredients
The Spinach Base
- 800 grams Fresh Baby Spinach (washed and stems removed; or use high-quality frozen leaf spinach)
- 1 teaspoon Sea Salt (for blanching)
- 1 bowl Ice Water (to shock the spinach and retain vibrant green color)
Aromatics and Roux
- 3 tablespoons Unsalted Butter (high-quality European style preferred)
- 1 small Yellow Onion (very finely minced)
- 2 cloves Garlic (pressed or grated into a paste)
- 2 tablespoons All-purpose Flour (to thicken the sauce)
The Creamy Finish
- 200 ml Heavy Cream (Sahne) (at room temperature)
- 100 ml Whole Milk (to adjust consistency)
- 1/4 teaspoon Freshly Grated Nutmeg (essential for authentic German flavor)
- 1/2 teaspoon Fine Sea Salt (or to taste)
- 1/4 teaspoon White Pepper (ground)
- 1 squeeze Lemon Juice (to brighten the richness)
👨🍳 Instructions
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1
Bring a large pot of salted water to a rolling boil. Prepare a large bowl with ice and cold water nearby.
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2
Blanch the fresh spinach in the boiling water for just 60-90 seconds until wilted but still bright green. Immediately plunge into the ice water to stop the cooking process.
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3
Once cooled, drain the spinach and squeeze it firmly with your hands or a kitchen towel to remove as much excess moisture as possible. This prevents a watery sauce.
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4
Finely chop the squeezed spinach on a cutting board. For a more traditional 'Blubb' texture (like the famous German brand), you can pulse it a few times in a food processor, but leave some texture.
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5
In a medium saucepan or deep skillet, melt the butter over medium-low heat until it begins to foam.
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6
Add the finely minced onion and sauté for 4-5 minutes until translucent and soft. Do not let them brown; they should be sweet and tender.
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7
Stir in the garlic paste and cook for an additional 30 seconds until fragrant.
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8
Sprinkle the flour over the butter and onions. Whisk constantly for 1-2 minutes to cook out the raw flour taste, creating a light blonde roux.
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9
Slowly pour in the milk and heavy cream in a steady stream, whisking vigorously to ensure no lumps form in the sauce.
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10
Simmer the sauce gently for 3-5 minutes until it thickens to a glossy, velvety consistency.
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11
Fold the chopped spinach into the cream sauce. Stir well to combine and heat through for 2 minutes.
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12
Season with the freshly grated nutmeg, salt, and white pepper. Add a tiny squeeze of lemon juice to balance the fats.
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13
Taste and adjust seasoning. If the spinach is too thick, add a tablespoon of milk; if too thin, simmer for another minute.
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14
Transfer to a warm serving bowl and serve immediately while the cream is at its silkiest.
💡 Chef's Tips
Use freshly grated nutmeg rather than pre-ground; the volatile oils are key to the authentic German aroma. If using frozen spinach, ensure it is completely thawed and squeezed bone-dry before adding to the roux. Avoid browning the butter or onions, as Rahmspinat should have a clean, creamy color and delicate flavor profile. For an extra-silky result, you can use an immersion blender directly in the pot for 10 seconds after adding the spinach. If the sauce breaks, a small splash of cold cream and a vigorous whisking usually brings it back together.
🍽️ Serving Suggestions
Serve the classic 'German Trio': Rahmspinat, buttery mashed potatoes (Kartoffelbrei), and two sunny-side-up fried eggs. Pair it as a side dish for crispy Fish Sticks (Fischstäbchen), a nostalgic childhood favorite in Germany. It works beautifully as a bed for pan-seared Salmon or roasted Cod fillets. Accompany with a crisp, dry German Riesling or a cold Weissbier to cut through the richness of the cream. Use leftovers as a decadent sauce for pasta or as a filling for savory crepes.