The Dish with Anita: Spinach souffle - CBS News 8 - San Diego, CA News Station - KFMB Channel 8

The Dish with Anita: Spinach souffle

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SAN DIEGO (CBS 8) - This recipe is a little different than a regular soufflé. It is a little easier to make, so if you have never tried a soufflé before this is a good recipe to start with.

I made this as a side dish for Christmas dinner served with prime rib and a wild mushroom potato cake. I wanted to come up with an alternative to the regular sides so often served with prime rib, and I also wanted my guests to be able to enjoy without overindulging. So I actually made the soufflé with less fat by using fat-free Half and Half in place of the cream with no loss of flavor or richness.

This is a great side dish to pair with chicken or fish you could even serve it as the main course with a salad for a light lunch, enjoy!

Ingredients:

1 package frozen chopped spinach, thawed and drained

3 eggs r/t (separated)

1/2 sweet onion diced such as Vidalia

3 cloves garlic, mashed

1 cup heavy cream r/t or fat free half & half

2 tbsp flour

1 1/2 tbsp butter

1 1/2 tbsp olive oil

1 1/2 cup fresh grated parmesan cheese

1/2 tsp cream of tartar

1/4 tsp nutmeg

1/4 tsp paprika

1 tsp sea salt

3/4 tsp fresh ground black pepper

Instructions:

Preheat oven to 350 degrees.

Thaw and drain spinach; it's very important to remove all excess liquid.

Add butter and olive oil to pan on medium heat. Sauté onion and garlic until onion is translucent and soft.

Next separate egg yolks from whites and beat the egg yolks.

Combine flour and cream, mix well and add to beaten egg yolks along with nutmeg, salt and pepper and mix completely.

Place thawed and drained chopped spinach in a food processor then add the milk-egg mixture along with the sautéed onion and 1 cup of the parmesan cheese. Pulse for just a few seconds to combine all ingredients completely. Turn out into a large mixing bowl.

Beat the egg whites until soft peaks start to form. Add cream of tartar and continue to beat a couple more minutes. Gently fold egg whites into spinach mixture a little at a time. Remember, do not over-fold as this will cause the egg whites to go flat and the soufflé will not be as puffy.

Butter a 8 x 2-inch or 9 x 2-inch round casserole dish and dust the inside of the casserole dish with the remaining parmesan cheese.

Pour mixture into buttered casserole dish.

Bake in a 350 degree preheated oven for 45 to 55 minutes or until a medium brown crust forms on top.

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