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    Extra-Crusty Spinach Soufflé


    Source of Recipe


    More Vegetables, Please: Decicious vegetable side dishes for everyday meals

    Recipe Introduction


    You don't need a high-sided soufflé dish to make a great soufflé. Baked on an oven-proof platter or in a low grain dish, a soufflé will still rise dramatically, but it will have proportionately more crusty outside to creamy interior.

    List of Ingredients




    12 oz. fresh spinach (approximately)
    4 tbsp. plus 1 tsp. unsalted butter
    1/4 cup plus 5 tbsp. grated Parmesan cheese
    3 tbsp. flour
    1 cup milk
    1/4 tsp. nutmeg, preferably freshly grated
    4 eggs, separated, plus 1 extra white
    3/4 tsp. salt
    freshly ground black pepper

    Recipe



    1. Trim and wash the spinach. Bring a large pot of salted water to a boil. Add the spinach and stir until the leaves collapse and are totally immersed in water. Drain them in a sieve; flush with cold running water to stop the cooking process. Drain again.

    2. Use 1 tsp. of butter to grease the bottom and sides of an ovenproof platter or a 13 inch oval gratin dish. Coat the platter or dish with 3 tbsp. of Parmesan cheese. Set aside.

    3. Preheat the oven to 425. Melt the remaining 4 tbsp. of butter in a medium saucepan over moderately low heat. Add the flour and whisk to blend; cook, whisking constantly, for about 1 minute. Whisk in the milk. Bring the mixture to a simmer, whisking, then reduce the heat to low. Stir in the nutmeg. Cook, whisking occasionally, for about 5 minutes to allow the mixture to thicken and lose its raw flour taste. Remove it from the heat and let it cool 10 minutes, then whisk in the 4 egg yolks one at a time. Whisk in ¼ cup of parmesan, the salt, and several grinds of pepper. Transfer the mixture to a large bowl.

 

 

 


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