* Exported from MasterCook *

SPINACH ROULADE

Recipe By :Elizabeth Powell
Serving Size : 8 Preparation Time :1:45
Categories : 5-10G Low Carb Vegetables-Spinach


Amount Measure Ingredient -- Preparation Method
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3 10 oz pkgs. spinach -- chopped
1/3 cup bread crumbs
1/2 tsp salt
1/4 tsp pepper
1/8 tsp nutmeg
6 tbsp melted butter
4 whole eggs -- separated
6 tbsp grated Parmesan cheese -- grated
3/4 lb mushrooms -- sliced
4 tbsp butter
3 tbsp flour
1 tsp salt
1/2 tsp pepper
3/4 cup heavy cream
2 tbsp fresh parsley -- chopped

Cook spinach as directed on package. Drain and cool. Butter jelly roll pan, line with wax paper, and butter again. Sprinkle with bread crumbs. When spinach is cool enough to handle, squeeze out all water. In bowl, add salt, pepper, nutmeg, and melted butter to spinach. Beat in yolks. Beat whites in small bowl until they hold soft peaks; fold into spinach mixture. Spoon into pan and smooth. Sprinkle with 4 tablespoons of Parmesan. Bake at 350 degrees for 12 minutes.

While roll is baking, sauté mushrooms quickly in 4 tablespoons of butter in a large skillet. Shake skillet occasionally. Sprinkle mushrooms with flour, salt, pepper, and stir. Add cream and cook, stirring, until thick. When roll is baked, place sheet of buttered wax paper over roll, and move it onto a warm cookie sheet; carefully remove bottom paper. Spread mushroom mixture over hot spinach roll. Roll up jelly roll fashion. Ease roll onto warm platter, seam side down. Sprinkle roll with remaining cheese and parsley.





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Per Serving (excluding unknown items): 317 Calories; 27g Fat (73.2% calories from fat); 10g Protein; 12g Carbohydrate; 4g Dietary Fiber; 166mg Cholesterol; 777mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 5 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb recipes in Master Cook Format



Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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