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Twice-Baked Spinach Soufflés

Twice-Baked Spinach Soufflés
Photo by Ben Fink

Ingredients

  • 1 lb. fresh spinach
  • 5 large egg yolks
  • 1 Tbs. unsalted butter
  • 1 medium onion, finely chopped
  • 1 tsp. kosher salt; more for the sauce
  • 1 clove garlic, finely chopped
  • Pinch freshly grated nutmeg; more for the sauce
  • + 7 more ingredients
    • 7 large egg whites
    • 1-½ cups milk
    • 4 Tbs. unsalted butter
    • ¼ cup all-purpose flour
    • ¼ tsp. freshly ground black pepper; more for the sauce
    • 1-½ cups light cream
    • 1-¼ oz. (½ cup) shredded Gruyère cheese

Fold the spinach leaves in half and strip off their stems (unless you’re using young tender spinach). Wash the leaves in several changes of water until totally free of grit; drain in a colander. Put the wet leaves in a large saucepan, cover, and cook over medium heat until the spinach is wilted, ...

View full recipe at Fine Cooking

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