Description
I recently saw the name "Potato soufflé with spinach" and thought that this souffle is present in spinach but it turned out that the spinach served separately in the salad. Then I began to wonder - what if we add it to the potatoes? Turned out very tender, delicious and cheerful dish, which is reminiscent of the long-awaited spring.
Ingredients
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Parmesan
2 tbsp
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Nutmeg
-
Pepper white
-
Salt
-
Spinach
300 g
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Cheese
50 g
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Butter
120 g
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Potatoes
600 g
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Chicken egg
5 pc
Cooking
Boil potatoes in their skins, peel while still hot and mash it into a puree.
Add 100 g butter, cut into pieces, and then gradually add the egg yolks. Season with salt and pepper and add the nutmeg.
Spinach wash and cut into strips (you can not very small - still he is then crushed in a blender).
In a pan heat 2 tbsp butter and saute in it the spinach for 2 minutes. Slightly season with salt.
Then grind spinach to a blender and add to the potato mixture.
Hard cheese grate on a fine grater and add to the potatoes.
The last pour of whites, whipped until stable peaks.
Cookie cutters (if not silicon) grease and to fill their ground, not reaching 1 cm to the edge.
Bake in a preheated 180 C oven for 20-25 minutes.
Serve warm, sprinkled with Parmesan cheese.
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