Spinach-Parmesan Soufflés

Ingredients for Spinach-Parmesan Soufflés

• 60g (1/2 stick) unsalted butter

• 6 tablespoons plain flour

• 300ml buttermilk

• 1 9-to 275g package frozen chopped spinach, thawed, squeezed dry

• 170g grated parmesan cheese

• 6 large egg yolks

• 2 teaspoons coarse kosher salt

• 3/4 teaspoons freshly ground black pepper

• 8 large egg whites

• 8 1-cup soufflé dishes or custard cups

Preheat oven to 191°C. Butter eight 1-cup soufflé dishes or custard cups; place on large rimmed baking sheet. Melt 60ml butter in large saucepan over medium heat. Add flour; whisk 1 minute. Add buttermilk; whisk 1 minute. Stir in spinach and next 4 ingredients. Set aside.

Using electric mixer, beat egg whites in large bowl until firm peaks form. Fold egg whites into spinach mixture in 3 additions. Divide equally among prepared dishes.

Bake soufflés until puffed and brown on top, about 30 minutes. Serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.