Istanbul Style Spinach Root Stew
Spinach root stew with traditional egg-lemon sauce
For centuries, Istanbul tables have been adorned with unique flavours, where fresh vegetables and tender meats were enriched with refined sauces. Enter the delightful Spinach Root Stew, a dish crafted from the robust roots of spinach plants and seasoned with tender veal. This stew combines spinach roots and meat, creating an extraordinary gourmet delight enhanced with a traditional sauce made of eggs and lemon. Spinach roots, rich in energy and minerals, provide a satisfying twist, contributing to its elegant texture, well-balanced meat-vegetable ratio, and savoury taste.
You may discover this picturesque local dish at gourmet Istanbul restaurants during spinach's peak season, when its flavour is most pronounced. As winter begins, treat yourself to this stew that warms the heart and satisfies the soul. Embrace this timeless dish in your own kitchen using this original recipe!
Enjoy its flavours while honing your culinary skills and unleashing creativity with gourmet vegetable dishes.
SPINACH ROOT STEW with traditional egg-lemon sauce
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Ingredients
1 kg veal leg (or lamb shank)
500 g spinach roots
1 large(~200 g) onion
1 whole head of garlic
¼ cup olive oil (or 40-50 g butter)
1/2 tsp ground black pepper
1 tsp salt
3 cups waterFor the Sauce:
1 lemon
1 egg
¼ tsp salt
1.5 cups boiling juice of spinach
Notes from the Kitchen
*Cleaning the spinach roots is very important! Soak the spinach for at least 20-30 minutes, then rinse with running water. Cut the stems at 8-10 cm from the roots, then soak them again for 20 more minutes in water. Once the dirt on the roots softens and dissolves in the water, rinse them well with running water.
**Based on your choice of meat, cooking time may vary. Please adjust to your desired tenderness.
***Please just blanch the spinach roots and avoid overly cooking.
Directions
PREPARATION
Spinach roots
Since spinach grows close to the ground, its leaves and roots get covered with dirt and sand. So, wash them very carefully!* The best way to get rid of all the dirt is to soak the spinach in water for 20-30 minutes, then rinse with running water. Cut the stems at 8-10 cm from the roots, then soak both ends in water. Once the dirt on the roots is softened and dissolved in the water, rinse them well with running water.
Cut off discoloured and tough parts, then set the spinach roots aside.
Use the spinach leaves for other tasty spinach dishes; creamy puree, sauté, soup or salad.
Meat
Peel the onion and dice into small pieces, then place into a large pot Peel and mince the garlic, then set aside Lightly wash the veal leg and dab off the excess water with paper towel Dice the meat into 5x5 cm pieces and set aside
COOKING
Meat
Place the pot of onions on the stove, add ¼ cup of olive oil.
Sauté the onions on medium heat for 2-3 minutes. Then, add the meat and continue sautéing.
First, the meat will release its juice. Crack open the lid to prevent the broth from boiling over. Sauté the meat for 20-25 minutes, until all the broth evaporated.
Then, add 3 cups of hot water, the minced garlic, and ground black pepper. Lower the heat and cook the meat for 40-45 minutes, until the meat is soft and tender.
**Beware: if you use lamb shank, that type of meat will soften within 25-30 minutes.
Spinach roots
***Keeping the fresh texture and colour of the spinach roots is essential for this vibrant dish. So, instead of boiling, we will blanch the roots to preserve their piquancy.
To blanch the roots: pour 1-1.5 liters of boiling water over the spinach roots (or submerge the roots into boiling water), boil for 1-2 minutes, then immediately immerse in ice water for 10-15 seconds (or running cold water) to cool down the roots completely and drain the cold water Keep the boiling water for later use
THE SAUCE
In a separate saucepan, mix the juice of 1 lemon, 1 egg, ¼ tsp salt, and 1.5 cup of boiling water from blanching the spinach roots.
Boil the mixture for 1-2 minutes while whisking continuously. Then, keep warm until serving.
ASSEMBLY
Once the meat, the roots, and the sauce is cooked, you can assemble them into an oven-safe serving plate or a wide and shallow pot.
Place the meat at the bottom, and the blanched spinach roots along the contour of the pot.
Add the remaining ½ cup of the blanching water, 1 tsp of salt, and warm up the dish for 5-7 minutes on medium heat.
Just before serving, drizzle the sour sauce over the meat and spinach roots.
Best to serve immediately, enjoy a plateful of finesse!
