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20
2.
Add 1 teaspoon of the salt to the pot and
place over medium-high heat. Bring water
to a boil and allow potatoes to simmer
until very tender. Drain water well and put
potatoes back in stockpot.
3.
Using the hand blender attachment on
Speed 2, mash the potatoes directly in
the pot to desired consistency.
4.
Add the remaining ingredients and mix on
Speed 2 until completely incorporated.
5.
Taste and adjust seasoning as desired.
Serve immediately.
Nutritional information serving (½ cup):
Calories 192 (18% from fat) • carb. 38g • pro. 2g
fat 4g • sat. fat 2g • chol. 10mg • sod. 189mg
calc. 26mg • fiber 5g
Cauliflower Mash
A great alternative to traditional mashed
potatoes, plus this recipe is dairy free.
Makes about 4 cups
1½ pounds cauliflower, cut into florets,
about 6 cups
½ pound Yukon Gold potatoes,
peeled and cut into 2-inch pieces
3 tablespoons extra virgin olive oil
1¼ teaspoons kosher salt
½ teaspoon freshly ground
black pepper
1. Put the cauliflower and potatoes into
a medium to large stockpot. Add cold
water to cover cauliflower and potatoes
by 2 inches. Set over medium-high heat
to bring to a boil, and then reduce to
simmer until the vegetables are very soft,
about 25 minutes, depending on the
stovetop and cookware being used.
2.
Once tender, drain the water, return to
the pot and set over medium-low heat.
Continue to cook until all water has
evaporated. Using the hand blender
attachment, mix on Speeds 1 to 2 to
mash to desired consistency, about 30
seconds. Add the remaining ingredients
and blend on Speed 2 until fully
incorporated.
3.
Taste and adjust seasoning according to
preference.
Nutritional information per serving (½ cup):
Calories 170 (28% from fat) • carb. 28g • pro. 5g
fat 6g • sat. fat 1g • chol. 0mg • sod. 375mg
calc. 41mg • fiber 6g
Spinach and Feta Soufflé
Soufflés are quite impressive. They grow to
a lofty, light, and airy dish that is surprisingly
filling. Be sure to serve it right out of the oven
for maximum height, and praise!
Makes 8 servings
6 tablespoons unsalted butter,
divided
½ cup Parmesan, grated, divided
5 large eggs
½ cup unbleached, all-purpose flour
1½ cups whole milk
3 ounces feta, broken into pieces
or crumbled
¼ teaspoon plus one pinch sea salt
¼ teaspoon freshly ground black
pepper
¹⁄
8 teaspoon freshly ground nutmeg
¼ teaspoon grated lemon zest
4 cups well-packed, fresh spinach
¼ teaspoon cream of tartar
1. Preheat oven to 325°F.
2.
Generously butter a 2-quart soufflé dish
thoroughly with 1 tablespoon of butter.
Sprinkle ¼ cup of Parmesan in the dish
so that the bottom and sides are coated.
Shake out any excess. Wipe the rim of
the dish with a paper towel to ensure that
no butter or cheese is on it; reserve.
3.
Separate eggs, placing each in separate
large mixing bowls. Break up yolks with a
fork. Reserve both.
4.
Place remaining butter in a saucepan over
medium-low heat. Once butter is melted,
stir flour into pan for 2 to 3 minutes in
order to cook off any raw flour taste.
Using the beaters, mix the butter/flour
mixture directly in the pan on Speeds 2
to 3, while slowly adding the milk. Once
all the milk is added, continue mixing,
increasing to Speed 6 until a smooth and
homogenous consistency is achieved.
Remove from heat and beat in remaining
Parmesan and feta, ¼ teaspoon salt,
pepper, nutmeg and lemon zest.
5.
Spoon a small amount of the milk mixture
into the yolks while simultaneously mixing
on Speed 1. Continue mixing in the
remaining mixture, one-third at a time.
Stir in the spinach; reserve.
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