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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.