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Elmira
Saturday, July 11, 2020
On The Menu

Gussying up spinach for anyone’s taste

Some people don’t need to be cajoled into eating their spinach, as they love the taste, texture and versatility of the leafy green all by itself. For others, whipping up something as tasty as this Spinach Soufflé Roll may be just the thing. Combined with milk, eggs and cheese, this spinach recipe is hard to resist.

Either way, getting more spinach into your diet is a good idea, as the plant is rich in iron, vitamin K, vitamin A, vitamin C and folate. It’s also a good source of manganese, magnesium, and vitamin B2.

Spinach comes by its nutritional benefits naturally, belonging to a family of nutritional powerhouses including beets, chard and quinoa. And it’s available fresh in Ontario for an extended stretch, as it can be harvested up to three time during a season that runs from June to October.

Spinach Soufflé Roll

  • 1 pkg (10 oz/284 g) spinach
  • 3 Tbsp. butter
  • 1 small onion, finely chopped
  • 3 Tbsp. flour
  • 1/4 tsp. nutmeg
  • 2 chicken bouillon cubes
  • 2-1/2 cups milk
  • 6 eggs, separated
  • 1/4 tsp. grated Parmesan cheese
  • 1/2 tsp. cream of tartar
  • 2 Tbsp. butter
  • 2 cups sliced mushrooms
  • 2 Tbsp. grated Parmesan
    cheese
  1. Wash and trim spinach. Leave water clinging to leaves and place in saucepan. Cook over high heat until leaves are wilted, about 3 to 5 minutes. Drain thoroughly and chop.
  2. Melt 3 Tbsp. butter in medium saucepan. Sauté onion until tender, about 5 minutes. Blend in flour; cook, stirring constantly, for about 2 minutes. Add nutmeg and crumbled bouillon cubes. Add milk; cook and stir over medium heat until smooth and thickened. Remove 1-1/2 cups sauce; set aside.
  3. Beat egg yolks in small bowl. Stir in small amount of hot sauce from saucepan. Pour mixture back into saucepan. Stir in spinach and 1/4 cup cheese. Remove from heat; cool slightly.
  4. Beat egg whites with cream of tartar until stiff but not dry. Mix 1/2 cup beaten egg whites into spinach mixture. Pour over remaining egg whites; fold together gently. Pour into greased 15- x 10- x 1-inch jelly roll pan that has been lined with waxed paper and greased again. Bake in 400° F (200° C) oven for 10 to 12 minutes or until golden brown and set.
  5. Meanwhile, melt 2 Tbsp. butter in medium saucepan. Sauté mushrooms until tender, about 6 minutes. Pour reserved sauce over mushrooms. Heat through.
  6. When soufflé is baked, dust top with 2 Tbsp. cheese. Run knife around edge of pan. Cover with clean towel and turn over. Gently lift off pan and waxed paper. Spread half of mushroom sauce of soufflé; roll up. Pour remaining sauce over rolled soufflé.

Serves 4-6.

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