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Broccoli Spinach Soufflé
Posted By :
January 16, 2012
Difficulty Level: Easy
Preparation Time: 20 Minutes
Cooking Time: 40 Minutes
Servings: 12 Individual Soufflés
This light and tasty side dish goes well with both meat and fish. When making in advance and freezing, make sure the soufflés are well covered to avoid any freezer taste. To serve, simply thaw to room temperature and then bake, uncovered, at 350° F for about 15 minutes. This is one of those recipes that people constantly tell me they make often and enjoy.
1 lb broccoli stems and florets
1 lb spinach
¼ cup quick-cooking cream of wheat (farina)*
1 cup boiling water
1 small onion
1 clove fresh garlic
2 heaping Tbsp light mayonnaise
1¼ tsp Kosher salt
1 tsp white pepper
½ tsp ground rosemary (optional)
Cornflake crumbs for topping
* for Passover omit the farina and replace with 1 tbsp potato flakes.
1. Preheat oven to 375°F.
2. Wash broccoli and spinach well and let dry completely. (If using frozen, place in a strainer and let defrost. All excess water should be squeezed out.) Meanwhile, place farina in a bowl and add boiling water. Cover with aluminum foil immediately and let stand for 10 minutes.
3. In a food processor fitted with the steel blade, pulse onions and garlic until fine. Add farina, broccoli and spinach; process until fine. In another bowl, place eggs, mayonnaise, salt, pepper, and rosemary (optional); mix well. Add broccoli and spinach mixture and stir until combined.
4. Spoon into greased muffin tins. Bake for 35 to 40 minutes.