Spinach Soufflé

I rearranged the old recipe recently; it is really a great side dish for Shish kebobs, steaks, chicken grills and more. Original recipe calls frozen spinach in this recipe. I  use fresh vegetables in my cooking as much as possible. It is really easy to make and spinach - egg combination in a creamy soft texture makes the dish really tasty. You can always keep the left over for the next day and warm it up on a toaster oven.

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Ingredients:

•  1 1/2 tablespoons plus 4 tablespoons olive oil

•  2/3 Cup grated Parmesan cheese

•  1 lb. spinach, washed and chopped (with the stems)

•  3 eggs, separated

•  2 tablespoons all-purpose flour

•  ½ teaspoon salt

•  1 cup ½ % 50 milk

•  ½ tsp. ground black pepper

•  1 tsp. grated nutmeg

•  1 tsp. ground ginger (or better if fresh)

•  1 tsp. turmeric

Making:

Drizzle olive oil in the soufflé or deep casserole pan. Sprinkle Parmesan cheese all over inside the dish. Set a side.

In a steaming pan, steam the chopped spinach for 7 minutes boiling water in the pan.  

Preheat the oven to 375F.

In a separate medium saucepan, add the rest of the olive oil, add the flour and salt.

Sauté the flour stirring constantly, for about 2 minutes.

Add the hot milk drizzling and continue stirring. (Mixture thicken with in seconds)

Add the spinach and keep cooking on very low heat (simmer)

Add, ginger, turmeric, chili pepper, black pepper and nutmeg.

Set aside cool the spinach down

In another two bowl separate the egg yolks from the egg whites.

Whisk the egg yolk and add in to the spinach.

Beat the egg whites on a high speed until it becomes like completely white and foamy.

Add the egg white in to the spinach by folding real carefully.

Transfer the soufflé into a baking (soufflé) dish.

Bake 30 minutes.


Back to Vegetable Selections

---