1 kg (2 lb) spinach
6 sticks celery
1/8 cup (30 g) 6 teaspoons butter
1 teaspoon grated nutmeg
1/3 cup (3 fl oz) 90 ml double (thick) cream
1/4 teaspoon salt
1/2 teaspoon ground black pepper
6 sticks celery
1/8 cup (30 g) 6 teaspoons butter
1 teaspoon grated nutmeg
1/3 cup (3 fl oz) 90 ml double (thick) cream
1/4 teaspoon salt
1/2 teaspoon ground black pepper
method
1. Stem and wash spinach; wash and thinly slice celery.
2. Cook celery and spinach separately in boiling, salted water until just tender.
3. Drain each vegetable thoroughly, pressing out excess water from spinach.
4. Line bases and sides of 8 warmed individual souffle dishes with a few whole spinach leaves.
5. Chop remaining spinach roughly.
6. Melt butter in a saucepan, add nutmeg, cream and salt and pepper and bring to the boil.
7. Add spinach and toss well.
8. Half-fill each souffle dish with spinach mixture, cover each with a layer of celery, reserving a little for garnish, and fill each up to the top with remaining spinach.
9. Press firmly.
10. Just before serving, invert spinach moulds onto a serving plate and garnish with reserved celery slices.
Serve warm.
2. Cook celery and spinach separately in boiling, salted water until just tender.
3. Drain each vegetable thoroughly, pressing out excess water from spinach.
4. Line bases and sides of 8 warmed individual souffle dishes with a few whole spinach leaves.
5. Chop remaining spinach roughly.
6. Melt butter in a saucepan, add nutmeg, cream and salt and pepper and bring to the boil.
7. Add spinach and toss well.
8. Half-fill each souffle dish with spinach mixture, cover each with a layer of celery, reserving a little for garnish, and fill each up to the top with remaining spinach.
9. Press firmly.
10. Just before serving, invert spinach moulds onto a serving plate and garnish with reserved celery slices.
Serve warm.
serving amount
serves 8.
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