Spinach Ring With White Bean Sauce Recipe
Addiction to this Spinach Ring With White Bean Sauce recipe is totally legal! A good way to use up Vegetable is to make some amazing Spinach Ring With White Bean Sauce. I never fail to eat Side Dish while dining out and this is the most common dish that I order. Bookmark this Spinach Ring With White Bean Sauce page, otherwise you might regret your decision later.
Ingredients
2 pounds fresh spinach, trimmed and chopped, or 2 packages frozen chopped spinach, thawed and drained
4 teaspoons olive oil
2 tablespoons flour
3/4 cup skim milk
1/4 cup grated Parmesan cheese
1 large egg yolk
Nonstick cooking spray
2 large egg whites
1 1/2 cups cooked and drained white beans
3/4 cup water
2 tablespoons plain low fat yogurt
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
Directions
Preheat the oven to 350°F.
In a heavy 10 inch skillet over moderate heat, cook the spinach, covered, in 2 teaspoons of the olive oil for 2 minutes.
Uncover and cook, stirring, until the spinach is completely dry about 2 minutes.
Set aside.
In a medium size saucepan over moderate heat, whisk the flour into the milk and cook, stirring, until thickened about 4 minutes.
Remove the sauce from the heat and blend in the cheese, egg yolk, and spinach.
Coat a 1 quart ring mold with the cooking spray and set aside.
In a medium size bowl, beat the egg whites until stiff but not dry.
Stir about 1/4 of the whites into the spinach mixture, then gently fold in the remainder.
Spoon the mixture into the mold and smooth the top with a spatula.
Bake, uncovered, for 25 minutes or until firm to the touch; cool the mold upright on a wire rack for 5 minutes.
Using a small knife, gently loosen the spinach ring around the edges, and carefully invert it onto a platter.
In a food processor or electric blender, puree the white beans with the remaining olive oil and the water, yogurt, lemon juice, salt, and cayenne pepper by whirling for 15 seconds.
In a small saucepan, warm the sauce over low heat for 3 to 5 minutes and pour over the spinach ring.
In a heavy 10 inch skillet over moderate heat, cook the spinach, covered, in 2 teaspoons of the olive oil for 2 minutes.
Uncover and cook, stirring, until the spinach is completely dry about 2 minutes.
Set aside.
In a medium size saucepan over moderate heat, whisk the flour into the milk and cook, stirring, until thickened about 4 minutes.
Remove the sauce from the heat and blend in the cheese, egg yolk, and spinach.
Coat a 1 quart ring mold with the cooking spray and set aside.
In a medium size bowl, beat the egg whites until stiff but not dry.
Stir about 1/4 of the whites into the spinach mixture, then gently fold in the remainder.
Spoon the mixture into the mold and smooth the top with a spatula.
Bake, uncovered, for 25 minutes or until firm to the touch; cool the mold upright on a wire rack for 5 minutes.
Using a small knife, gently loosen the spinach ring around the edges, and carefully invert it onto a platter.
In a food processor or electric blender, puree the white beans with the remaining olive oil and the water, yogurt, lemon juice, salt, and cayenne pepper by whirling for 15 seconds.
In a small saucepan, warm the sauce over low heat for 3 to 5 minutes and pour over the spinach ring.
