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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The semifirm reclette can be found in supermarkets' specialty cheese sections. Gruyere can be substituted. Ingredients:
1 1/2 cups diced peeled celeriac (celery root) |
2 large peeled baking potatoes, chopped (about 1 1/2 pounds) |
1/2 cup 1% low-fat milk |
1 1/3 cups chopped peeled granny smith apple |
1 1/2 tablespoons butter, divided |
1 teaspoon salt |
1 1/2 cups finely chopped onion |
1 cup finely chopped carrot |
1/2 cup finely chopped celery |
1 cup finely chopped peeled turnip (about 1/2 pound) |
3 1/2 cups sliced mushrooms |
3 tablespoons chopped fresh parsley |
1 teaspoon ground savory |
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme |
1 tablespoon all-purpose flour |
1/2 cup apple juice |
3/4 cup (about 3 ounces) grated raclette or gruyère cheese |
1 (10-ounce) bag fresh spinach |
cooking spray |
2 tablespoons dry breadcrumbs |
Directions:
1. Preheat oven to 350°.
2. Place celeriac and potatoes in a saucepan; cover with water, and bring to a boil. Reduce heat; simmer 12 minutes or until potatoes are tender. Drain.
3. Bring the milk to a boil in a saucepan over medium heat; add apple, reduce heat, and simmer, uncovered, 7 minutes.
4. Place potato mixture, apple mixture, 1 1/2 teaspoons butter, and salt in a food processor; process until smooth. Set aside.
5. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add onion, carrot, and celery; saute 5 minutes. Add turnip; cook 3 minutes. Add mushrooms, parsley, savory, and thyme; cook 2 minutes or until vegetables are tender and liquid almost evaporates. Sprinkle with flour; stir well, and cook 2 minutes. Stir in apple juice; cook 2 minutes. Cool to room temperature. Stir in cheese.
6. Steam spinach, covered, 5 minutes or until done. Drain and coarsely chop.
7. Coat 6 (12-ounce) souffle dishes with cooking spray. Spoon 1/2 cup potato mixture into each dish. Top each with 1/3 cup spinach; top spinach with 2/3 cup onion mixture. Spoon remaining potato mixture evenly into each dish. Sprinkle evenly with breadcrumbs. Bake at 350° for 30 minutes.
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