I've always loved spinach. Now that I've been eating more of it I wanted to give this dish a try and I must say it turned out as close to perfect as I could expect for a first go! Amazing flavor and texture. I think this would work best as a side dish, but it's rather filling on its own.
by vondansing
3 Comments
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Recipe for Spinach soufflé:
3 Tbsp butter
3 Tbsp flour
1 cup milk
1/2 – 3/4 cup finely shredded Gruyére cheese
~16-20 oz. fresh spinach
5 egg yolks
5 egg whites, whipped to stiff peaks (ideally use a mixer with thin whisk)
Pinch of nutmeg or cinnamon, salt, and pepper
1. Wilt fresh spinach in a large skillet on low heat just until it breaks down. Place in strainer and cool by dunking in ice bath or running it under cold water.
2. Place cool spinach in a clean flour sack towel or cheesecloth and squeeze all the excess water out. The drier you can get it, the better.
3. Chop spinach into small pieces.
4. In a large skillet, melt butter on low heat, stir in the flour until smooth, stir in the milk until smooth.
5. Add egg yolks, chopped spinach, gruyére cheese, and seasonings, just until incorporated.
6. Fold in egg whites and transfer to buttered casserole dish.
7. Bake uncovered at 375F for 25-30 minutes or until top is golden brown and cracking. Do not open oven while baking.
👀One plate please