Spinach, Roasted Pepper and Parmesan Pudding

Servings: 8 Prep: 20 mins Cook: 45 mins Total: 1 hr 20 mins

I’m often asked about side dishes. I’m sort of bizarre about side dishes, I suppose. I come from the restaurant world, where … side dishes don’t often exist. Typically, a plate is composed, meaning it’s not a compartmentalized selection of unrelated things … a chicken breast, with a side of broccoli, a cheese sauce and a side of roasted potatoes. Most of my personal experience has been more in creating dishes where every bite contains a little bit of something on the plate. This creates more of a mélange … or a potpourri of ingredients, specifically matched and designed to taste great and look great, with everything else on the plate. For better or for worse, this is my training and my background!

So, when it comes time to creating a “side” dish … it’s challenging for me. In order for me to really think about the side … I can’t help but need to know what it’s on the side OF!

For example, I probably wouldn’t serve a habenero tickled bed of spicy peppers as a side for … Petrale Sole. The sole would get lost amidst the spice! I’m also unlikely to suggest a lightly poached cauliflower, leek and micro-chervil salad with … say … Boldly Roasted Bone-In Leg of Lamb. While I’m sure it would be tasty, the lamb commands a heartier side than a dainty little salad like that.

So … when it comes time to create a side dish … my mind argues with me … I go back and forth and back and forth, to try and create something that would generally match pretty much everything! In this case?

For this recipe, I think it’s a perfect match for something like pork. A pork chop, or a roasted pork loin. Smoked turkey breast? What about a roasted chicken. Perfect! This is a perfect accompaniment to pork and poultry, but … I’d skip the fish … and the red meats with this one. For whatever reason … my brain says no.

Ah, this particular dish is just outstanding, by the way! It’s like a thick, creamy and velvety pudding. It’s a bit of extra work to make and does require a quick roux is made from the tapioca flour, but the end result is a silky smooth texture, blended with the colorful vegetables, it makes for a special side dish … no matter WHAT my history would have you believe. Enjoy this one. WELL worth the effort!

Note: We all have our peculiarities. For this, you could use frozen spinach (just be sure to defrost and squeeze out any extra water) and roasted peppers from a jar or can. I love the vibrancy of fresh spinach and find roasted peppers in jars to be about as good as the real thing … so I tend to always use fresh spinach and always use jarred peppers. However … you could use frozen spinach and roast your own peppers … if you wanted to be different!

2019 Keto Bundle

Spinach, Roasted Pepper and Parmesan Pudding
Ingredient
Calories
Fat
Protein
Carbs
SA’s
Fiber
Net Carbs
2 lb (908g) fresh spinach leaves, washed and stems removed
208.8
0
27.2
36.3
0
18.2
18.2
2 small (148g) roasted red bell peppers, peeled, seeded and cut into thin strips
45.9
0
1.5
8.9
0
3
5.9
3 tbsp (42g) fresh whole butter
300
33
0
0
0
0
0
1 medium (110g) onion, diced
44
0
1
10
0
2
8
4 each (12g) garlic clove, minced
16
0
0
4
0
0
4
3 tbsp (23g) tapioca flour
75
0
0
19.5
0
0
19.5
1 cup (240g) almond milk, unsweetened
45
3.5
2
3
0
1
2
3/4 cup (178.5g) cream, heavy whipping
615.8
66
3.8
5.3
0
0
5.3
1 cup (100g) grated parmesan cheese
431
29
38
4
0
0
4
4 large (200g) eggs
286
19
25.1
1.4
0
0
1.4
salt and fresh cracked pepper, to taste
0
0
0
0
0
0
0
Grand Totals (of 8 servings):
2067.5
150.5
98.6
92.4
0
24.1
68.2
Totals Per Serving:
258.4
18.8
12.3
11.5
0
3
8.5 g
63.9%
Fat
18.6%
Protein
17.4%
Carbs

Spinach, Roasted Pepper and Parmesan Pudding

Spinach, Roasted Pepper and Parmesan Pudding

0 from 0 votes
Print Rate
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 20 minutes
Servings: 8 Servings
Author: DJ Foodie

Ingredients

  • 2 lb fresh spinach leaves washed and stems removed
  • 2 small roasted red bell peppers peeled, seeded and cut into thin strips
  • 3 tbsp fresh whole butter
  • 1 medium onion diced
  • 4 each garlic clove minced
  • 3 tbsp tapioca flour
  • 1 cup almond milk unsweetened
  • 3/4 cup cream heavy whipping
  • 1 cup grated parmesan cheese
  • 4 large eggs
  • salt and fresh cracked pepper to taste

Instructions

  • Pre-heat oven to 350 F (177 C).
  • Grease a 2 1/2 quart (2.35L) casserole dish and set aside.
  • Bring a medium sized pot of water to a boil, over high heat.
  • Gather a bowl with ice cubes and water, as well as a colander or straining device, of some kind. Once the water boils, add a nice amount of salt. Place your spinach into the boiling water and allow to swirl around for about 30 seconds. Remove the spinach with the strainer and immediately plunge it into the ice water. When it is thoroughly cooled, remove the spinach and squeeze it, by clinching it in your fists (or with a cloth), until all the water has been squeezed out. You should have a sizeable lump of bright green cooked spinach.
  • Coarsely chop the spinach and set in a small mixing bowl. Add the roasted peppers and mix. Evenly distribute the mixed spinach and pepper mixture along the bottom of the casserole pan.
  • Place a medium sized sauce pan on the stove over medium heat. Melt the butter and add the onions and garlic with a bit of salt and pepper. Cook until the onions are translucent, about 3 to 5 minutes. Add the tapioca flour and stir in and cook for a further 3 to 5 minutes, stirring occasionally.
  • Quickly whisk in the cold cream and almond milk. Bring this mixture up to a slow simmer. Once it is simmering, whisk in the grated cheese. Taste the sauce and adjust with a bit of salt and pepper.
  • In a medium mixing bowl, place your four eggs. Carefully and quickly whisk about 1/4 of the hot cheese sauce. You want this to be quick and incorporate the eggs ... not "scramble" the eggs. Once this is whisked in, whisk in the remaining sauce.
  • Pour your pudding base over the top of the spinach mixture, in an even layer. Bake for about 45 to 55 minutes or until golden, firm and lightly puffed in the center. Remove and allow to rest for 15 minutes before serving.
  • Serve!

STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note, I only ever endorse products that are in alignment with my ideals and I believe would be of value to my readers.

* Learn More: More about this recipe and nutrition …

4 thoughts on “Spinach, Roasted Pepper and Parmesan Pudding”

  1. Possible to use almond or coconut flower in place of tapioca? (ack…I’m buying this stuff as fast as you list it but I can’t seem to get my kitchen fully stocked!) 🙂

  2. Hi Mo … no, unfortunately, neither of those will work. You CAN, however, use arrowroot or cornstarch in its place. Sorry! :/

  3. I just found your blog and you are my new best friend!  My hubby and I have been trying to follow atkins diet and though we feel we are following pretty closely, we have had little weight loss.  My husband loves to have variety and sometimes that is so hard on a diet.

    I will be visiting often!  Thanks so much and congrats on the lifestyle change!

  4. wow, never would have guessed that spinach had that many carbs or protein.  Would the numbers be around the same if I used broccoli?
    —Reply posted by DJ on 6/19/2016
    Hi Sandy, no … Broccoli would be less. See, the thing about spinach is … it’s mostly water. I’m using 2 lbs. of spinach in this recipe, but when it’s cooked, cooled and squeezed of all its water … you’re left with likely less than 1 cup of cooked spinach. This spinach is packed with all kinds of goodies (including carbs … KALE, the super-food of the Paleo people is also quite high in carbs). That said, both are full of nutrients. So, while you may be getting a few extra carbs … you’re also getting the benefit of that spinach. I somewhat consider it a draw. It’s one of the cases where a few extra carbs might be worth it. In any event … I wouldn’t suggest using 2 lbs. of broccoli to replace the spinach. I’d use maybe 2 cups of florets, but blanch and shock them in the ice water, like the spinach. Maybe 1 minute in the boiling salted water. You won’t need to squeeze it, but let it drip dry and maybe pat it down with some towels. The extra water can leach out and destabilize your pudding … In any event, I hope this helps. It’s a tasty recipe. I hope you enjoy it! 🙂

Leave a Comment

Pin
Share
Email
Tweet
Reddit
WhatsApp
Share