Savory Spinach Flan

1 lb. of spinach

1 lb. of milk

potatoes

3 oz. of horseradish

3 oz. of Parmigiano Reggiano cheese

2 T. of butter

2 T. of flour

4  eggs

Cornstarch

Breadcrumbs

Peanut oil

Salt

Garnish with fresh herbs or microgreens

To make spinach flan, first whisk the egg whites into peaks. Wash the spinach and boil in salted water for 3 minutes; let cool, then squeeze dry to produce a 12-oz mass, then blend in a blender. Dissolve the butter in a casserole dish, then mix in the flour; remove from the heat and add 3/4 cup milk; return to the heat, then season with salt and mix until the sauce comes together. Add the yolks to the sauce, followed by the blended spinach, the grated Parmesan cheese, and a pinch of salt; finally, gently mix in the egg whites. Grease 8 tartlet tins, sprinkle with breadcrumbs, and fill with the spinach mixture. Transfer to a water-filled baking dish, so that they are half immersed; bake for 40 minutes at 300°F.  Transfer to a water-filled baking dish, so that they are half immersed; bake for 40 minutes at 300°F. Peel the horseradish, grate, and cook for 4-5 minutes with 1 cup milk. Dissolve 1 tsp cornstarch in 2 tsp water and add to the horseradish; season with salt and mix together, then continue cooking for 1-2 minutes and strain the sauce. Peel the potatoes, cut into thin slices, and fry in plenty of Peanut oil for about 2 minutes. Serve the spinach flan with the chips and the horseradish sauce.