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  Added: Jan 06, 2012  •  Visited (230)  •  Print version Print this recipe (34)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Vegetable Souffle
What You Need:
  • 1 medium-sized cauliflower (or roughly the same quantity of broccoli, asparagus or mushrooms, as available)
  • 3 tablespoons flour
  • 1 ╝ cups single cream or milk and a small amount of vegetable stock
  • 3 eggs, separated
  • 2 tablespoons butter
  • Salt and pepper

  • How To Cook:
    1. Prepare the vegetables as required and cook in slightly salted water until tender, then drain; if cauliflower is used, separate it into flowerets.

    2. Melt the butter in a saucepan and stir in the flour, then gradually add the cream and stock, stirring constantly, and cook gently for 10 minutes, stirring occasionally; remove from the heat.

    3. Add the egg yolks to the mixture and beat vigorously for 5-10 minutes, season to taste and add the vegetable.

    4. Whisk the egg whites stiffly and fold carefully into the mixture.

    5. Pour into a well-buttered and crumbed souffle dish and bake in a moderate oven (350░F) for 30-40 minutes.

    6. Serve as a separate dish with melted butter, or use as an accompaniment to bacon, sausages, etc.

    To Serve: 2 - 4
    This recipe is also available in:
    Cuisine ╗ Europe ╗ Sweden
    Dish ╗ Side Dishes
    Main Ingredient ╗ Vegetables ╗ Cauliflower
    Main Ingredient ╗ Vegetables ╗ Broccoli
    Main Ingredient ╗ Vegetables ╗ Asparagus


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