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17
salt, pepper, and nutmeg. Stir in the spinach and
lemon zest.
While continuously mixing with a whisk, spoon a
small amount of the milk and spinach mixture into
the yolks. Continue mixing in the remaining
mixture, a third at a time.
Beat egg whites, starting on Speed 1 and
gradually increasing to Speed 12. Whip only until
medium-stiff peaks form, about 1½ minutes total.
Mix a third of the egg whites into the spinach
mixture until evenly combined. Continue by
carefully folding the remaining egg whites in two
additions with a large rubber spatula. Fold just
until combined. Pour mixture into prepared dish
and gently smooth the top to ensure an even rise.
Put into preheated oven and reduce temperature
to 375°F. Bake until golden and just set, about 45
to 50 minutes.
Serve immediately.
Nutritional analysis per serving (½ cup):
Calories 207 (64% from fat) • carb. 9g • pro. 9g • fat 15g
sat. fat 8g • chol. 152mg • sod. 418mg • calc. 175mg
fiber 1g
Mashed Potatoes
This basic recipe is perfect to serve as is, or be creative
and add different flavors, like fresh herbs or cheese.
Makes about 9 cups
5 pounds Yukon Gold potatoes,
peeled and cut into 1-inch pieces
5¹⁄
³
tablespoons unsalted butter, cut into
1-inch pieces
1 cup crème fraîche
½ cup milk (any fat variety works)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Put potatoes into a stockpot and cover with cold
water. Bring to a boil and simmer until potatoes
are tender. Once the potatoes are tender, drain
the potatoes completely and then transfer to the
Cuisinart
®
mixing bowl.
Attach the chef’s whisk and select the WHISKING
setting and the MASH POTATOES program.
Pause to scrape bowl as necessary. Once there is
about 1 minute remaining on the program, pause
and then add the remaining ingredients.
Scrape the bowl once to make sure all ingredients
are evenly incorporated. Taste and adjust
seasoning as desired.
Nutritional analysis per serving (½ cup):
Calories 172 (42% from fat) • carb. 21g • pro. 3g • fat 8g
sat. fat 5g • chol. 27mg • sod. 155mg • calc. 55mg • fiber 3g
Cauliflower Purée
A great, healthy alternative to traditional mashed
potatoes, plus this recipe is dairy free!
Makes 6 cups
1 large head cauliflower, cored,
about 3¼ pounds
1 pound Yukon Gold potatoes, peeled and
cut into 1-inch pieces
¼ cup extra virgin olive oil
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
Cut cauliflower into large chunks and put into a
large stockpot with the potatoes. Cover with cold
water and place over high heat until water comes
to a boil. Reduce heat to maintain a healthy
simmer and cook until vegetables are tender,
about 25 minutes.
Once tender, drain all water from the vegetables
and place into the Cuisinart
®
mixing bowl.
Attach the chef’s whisk and select the WHISKING
setting and the MASH POTATOES program.
Pause to scrape bowl as necessary. Once there is
about 1 minute remaining on the program, pause
and then add the remaining ingredients.
Scrape the bowl once to make sure all ingredients
are evenly incorporated. Taste and adjust
seasoning as desired.
Nutritional analysis per serving (½ cup):
Calories 142 (56% from fat) • carb. 13g • pro. 3g • fat 10g
sat. fat 1g • chol. 0mg • sod. 394mg • calc. 27mg • fiber 3g
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