Cooking With WCCO: Creamed Spinach Soufflé
This Thanksgiving, Open Arms of Minnesota will deliver hundreds of meals to people with terminal illnesses. Not only do they deliver turkey, they also do creative side dishes prepared in their Minneapolis kitchens.
Executive Chef Steven Howard demonstrates his spinach soufflé in the Cambria Kitchen, Cooking with WCCO.
Spinach Souffle
makes 10 Servings
2 Eggs + 1 Yolk
1 C Milk
½ tsp grated nutmeg
1 1/2 C Grated Parmesan Cheese ( reserving ½ C for Sprinkling on top before baking)
2T Canola Oil
2 Cloves Crushed Garlic
1 Small Yellow Onion Chopped fine
1 C finely chopped Parsnips
36-ounce blanched, squeezed and chopped Spinach
Saute Onions, Garlic and Parsnips in Canola Oil till soft. Set aside to cool…
In a tall container combine the Milk, Eggs and Yolk, Nutmeg, 1 Cup of the Parmesan Cheese and Onion Mixture.
Buzz with a hand stick blender till all ingredients are combined. Fold the Chopped Spinach into the mixture with a spatula and then fill a baking casserole dish or individual sprayed bowls or containers.
Garnish with the remaining Parmesan Cheese and bake in a 300 degree oven until set.
A full baking dish will take 40 minutes plus to bake, smaller individual cups will cook much faster.