Three vegetable souffle: it's tender, savory.
Versatile vegetable souffles, combined in layers or baked separately, lend a colorful note to party menus. In the first recipe, purees of spinach, carrot, and broccoli are stacked and baked to make a tricolor vegetable dish. Carrots or broccoli can also be the base of one-vegetable souffles. Just make a triple batch of either puree. All these souffles can be made ahead and served at room temperature or reheated. Egg and a little flour help these dense souffles maintain their structure.
Three-tiered Vegetable Souffle
Spinach puree (recipe follows)
Carrot puree (recipe follows)
Broccoli puree (recipe follows)
Extra-virgin olive oil, lemon
wedges, and pepper (optional) Oil a 9-inch-diameter cake pan (at least 2 in. deep) with removable rim. Spread spinach puree evenly over bottom of pan. Spread carrot puree over spinach, then top with the broccoli puree, spreading evenly. Bake in a 400 [degrees] oven until top feels firm when gently pressed in center, about 45 minutes. Remove from oven and serve hot to room temperature. If made ahead, let cool, then cover and chill up to 2 days. To reheat, cover with foil and bake in a 400 [degrees] oven until warm in center (make a small cut to test), 40 to 45 minutes. Slip a knife around pan sides, then carefully remove rim. Place souffle on a plate; cut into wedges and offer oil, lemon, and pepper to add to taste. Makes 12 servings.
Spinach puree. Discard stems and yellow leaves from 1 3/4 pounds spinach. Wash leaves well and drain (you should have about 9 cups, lightly packed). Place leaves in a 5- to 6-quart pan; cook, covered, over medium heat, stirring several times, until leaves are wilted. Pour leaves into a colander set in a bowl; let drain. When cool to touch, squeeze excess liquid from spinach with your hands, reserving liquid. In a food processor or blender, smoothly puree spinach with 3 tablespoons of the reserved liquid; 2 large eggs; 1/4 cup all-purpose flour; 2 cloves garlic, minced or mashed; and 1 teaspoon grated lemon peel. Add salt to taste.
Carrot puree. In a 2- to 3-quart pan, bring to a boil 1 cup water and 1 tablespoon chopped fresh thyme leaves or 1 teaspoon dry thyme leaves. Add 3 slender (1/2 lb. total) carrots, peeled and quartered, and 1 small onion, coarsely chopped. Cook, covered, over medium-high heat until carrots are very tender when pierced, about 20 minutes; drain well. In a food processor or blender, smoothly puree carrots, onion, 2 large eggs, and 1/4 cup all-purpose flour. Add salt to taste.
Broccoli puree. Cut off and discard tough ends from 1/2 pound broccoli; peel stems. Chop enough flowerets and peeled stems to make 2 cups. In a 2- to 3-quart pan, bring 1 1/2 cups water to a boil. Add broccoli and 1 small onion, coarsely chopped; cook, covered, over medium-high heat until broccoli is just tender when pierced, about 8 minutes. Drain thoroughly; spread out on paper towers and pat dry. In a food processor or blender, smoothly puree broccoli mixture, 2 large eggs, and 1/4 cup all-purpose flour. Add salt to taste.
Solo Vegetable Souffle Follow the recipe for three-tiered vegetable souffle (preceding), but make only 1 vegetable puree with either the carrots or broccoli (the spinach mixture is very dense when used on its own), tripling the ingredients. Cook the mixture as directed for carrot or broccoli puree in a 5- to 6-quart pan. If using the blender, puree vegetables in 2 batches. Bake as directed. Accompany the broccoli or carrot souffle with the extra-virgin olive oil, lemon wedges, and pepper to add to taste. Or top the carrot souffle with shredded fontina cheese and minced parsley. Each souffle makes 12 servings.
PHOTO : Multicolored wedge of vegetable souffle boasts three savory layers: spinach, carrot, and
PHOTO : broccoli. Serve with a festive roast
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|Date:||Apr 1, 1990|
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