Last week our Executive Chef Steven Howard went on WCCO to demonstrate one of his favorite Thanksgiving side dishes: spinach soufflé. One of our clients said: “I saw the WCCO segments and was so proud to tell people how fresh and delicious the food really is! This Thanksgiving I am grateful for your services.”
This recipe, part of our Thanksgiving deliveries to clients last week, turns ho-hum spinach into a decadent dish worthy of your holiday table.
- 1 small yellow onion, chopped fine
- 2 cloves garlic, crushed
- 1 medium-sized parsnip, diced
- 2 tablespoons canola oil
- 2 cups heavy cream
- 4 eggs
- 1/4 teaspoon grated nutmeg
- 1 1/2 cups grated Parmesan cheese (reserving 1/2 cup for sprinkling on top before baking)
- 20 oz. blanched, squeezed and chopped spinach
- Sauté onions, garlic and parsnips in canola oil until soft. Set aside to cool.
- In a tall container, combine the cream, eggs, nutmeg, 1 cup of Parmesan cheese and onion mixture.
- Buzz with a hand stick blender until all ingredients are combined.
- Fold the chopped spinach into the mixture with a spatula, and then fill an oven-proof dish or individual bowls, sprayed with cooking spray.
- Garnish with the remaining Parmesan cheese and bake in a 300 degree oven until set. A full baking dish will take 40 minutes+ to bake; smaller individual servings will cook faster.