Loaf stuffed with spinach and cheese emmental
Print Category Bread Thematic No thematic Source Chalifoux dairy Evaluation
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Click to enlarge Ingredients
- 1 loaf bread
- 227 g (1/2 lb) of spinach
- 3 French shallots
- 2 grated carrots
- 2 stalks celery
- 2 cups of sour cream
- 1 cup of mayonnaise
- 1 package of Knorr vegetable soup (crushed pieces)
- 2 cups (500 mL) of grated Emmental cheese The Alpinois
- Pepper, salt and fresh parsley or dry
- 1 pinch of garlic powder (very little)
Preparation
- Heat spinach for 3 minutes in the microwave.Make a ball in order to get maximum liquide out.Mix all ingredients.
- Refrigerate the mixture (2 hours).
- Empty loaf 1 inch from the edge and keep the crumb. Fill the loaf mixture when ready to serve.
Cook commentary
Makes: 6-8 servings
Preparation: 30 min
Cooking time: 2 hours
* Note: the preparation of all ingredients can be refrigerated a few hours before serving. It can be prepared the day before.
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