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Category: Spinach
Prep Time: Cook Time: Total Time:
3/4 cup chopped fennel (bulb only)
1/4 cup chopped leeks (green and white parts)
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped scallions (green and white parts)
1/4 cup chopped celery
1/4 cup ketchup
2 1/2 cups chopped frozen spinach (cooked and drained)
1/2 tsp salt
1/2 tsp cayenne pepper
1/2 tsp white pepper
1 tsp dried thyme leaves
1 tsp ground anise
2 tsp Worcestershire sauce
1/4 cup Herbsaint or Pernod liqueur
1 cup melted salted butter
1/2 cup seasoned dried breadcrumbs
1 cup heavy whipping cream
Preheat the oven to 350.
In a food processor combine the fennel, leeks, parsley, scallions, celery, ketchup, spinach, salt, pepper, cayenne, thyme, anise, Worcestershire and Herbsaint. Puree the mixture thoroughly. Using a rubber spatula, scrape the contents of the food processor into a large mixing bowl. Add the butter and the bread crumbs and stir in the cream. Ensure that the mixture is well blended.
Transfer the mixture to a to a 13x9 inchbaking dish. Smooth the top so that it is an even layer. Bake for 8 to 10 minutes until heated through. Once the spinach is heated through, increase the oven temperate to broil. Place the dish under the broiler for 3 to 4 minutes until the top is bubbling and has formed a crust. Serve immediately. Serves 6
NOTE: Can be baked in a large dish or it can be baked in individual gratin dishes. It is crucial that a maximum of surface space is exposed to the broiler in order to get the desirable light, crackled crust and browned edges on the dish. Do not bake this in a deep casserole dish without adequate surface exposure.
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SPINACH ROCKEFELLER
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Category: Spinach
Prep Time: Cook Time: Total Time:
3/4 cup chopped fennel (bulb only)
1/4 cup chopped leeks (green and white parts)
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped scallions (green and white parts)
1/4 cup chopped celery
1/4 cup ketchup
2 1/2 cups chopped frozen spinach (cooked and drained)
1/2 tsp salt
1/2 tsp cayenne pepper
1/2 tsp white pepper
1 tsp dried thyme leaves
1 tsp ground anise
2 tsp Worcestershire sauce
1/4 cup Herbsaint or Pernod liqueur
1 cup melted salted butter
1/2 cup seasoned dried breadcrumbs
1 cup heavy whipping cream
Preheat the oven to 350.
In a food processor combine the fennel, leeks, parsley, scallions, celery, ketchup, spinach, salt, pepper, cayenne, thyme, anise, Worcestershire and Herbsaint. Puree the mixture thoroughly. Using a rubber spatula, scrape the contents of the food processor into a large mixing bowl. Add the butter and the bread crumbs and stir in the cream. Ensure that the mixture is well blended.
Transfer the mixture to a to a 13x9 inchbaking dish. Smooth the top so that it is an even layer. Bake for 8 to 10 minutes until heated through. Once the spinach is heated through, increase the oven temperate to broil. Place the dish under the broiler for 3 to 4 minutes until the top is bubbling and has formed a crust. Serve immediately. Serves 6
NOTE: Can be baked in a large dish or it can be baked in individual gratin dishes. It is crucial that a maximum of surface space is exposed to the broiler in order to get the desirable light, crackled crust and browned edges on the dish. Do not bake this in a deep casserole dish without adequate surface exposure.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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