Lessons Worth Savoring Spinach Timbales

By Bryan Miller and Pierre Franey

Total Time
1 hour 10 minutes
Rating
3(9)
Notes
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Featured in: GREAT COOKS: Jean-Jacques Rachou; A Quiet Chef Is Mentor to A Generation

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Ingredients

Yield:4 servings
  • 3tablespoons butter
  • 6cups tightly packed spinach leaves, rinsed and with stems removed (about 1 pound)
  • Salt and freshly ground pepper to taste
  • 2cups chopped leeks, white part only, cut into small cubes (about 2 medium leeks)
  • 2cups thinly sliced white mushrooms, stems removed (about ½ pound)
  • 2eggs
  • ⅓cup heavy cream
  • ¼teaspoon freshly grated nutmeg
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

243 calories; 19 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 9 grams protein; 622 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 375 degrees.

  2. Step 2

    Place one tablespoon of butter in a large skillet over high heat. Add the spinach, salt and pepper, and cook, stirring for 3 or 4 minutes. Remove spinach from skillet, drain and keep warm.

  3. Step 3

    In the same skillet, add one tablespoon of butter and the leeks, and cook over high heat, stirring, until the leeks are wilted.

  4. Step 4

    Add the mushrooms to the pan, and salt and pepper to taste. Return the spinach to the skillet, and cook, stirring, for 3 minutes. Adjust seasonings, set aside and keep warm.

  5. Step 5

    In a large mixing bowl, combine the eggs, cream and nutmeg, and beat well with a whisk.

  6. Step 6

    Grease four aluminum molds ( ⅓-cup capacity) with the remaining butter. Distribute the leak, spinach and mushroom mixture evenly in the molds. Place them in a deep skillet. Pour the egg mixture over the vegetables in the molds. Add warm water around the molds to about ½-inch depth; then, cover them with aluminum foil.

  7. Step 7

    Bake for 35 minutes. Remove from the oven and keep warm. To serve, unmold onto the plates holding the roast duck.

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3 out of 5
9 user ratings
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