Vegetable Souffle

Written by www.omsco.co.uk on Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Comments: 0

Ingredients

Suitable for vegetarians
fresh breadcrumbs
grated Parmesan
450g chosen vegetable, (eg spinach, mushrooms, parsnips, courgettes or tomatoes) cooked, drained and cooking liquid reserved.
5 tablespoons of White Sauce (Bechamel) made with milk and vegetable water.
4 egg yolks
salt and freshly ground black pepper
fresh herbs
5 egg whites, very stiffly beaten
To convert grams to ounces multiply the grams by 0.03527
To convert ml to fluid ounces multiply the ml by 0.0338

Cooking Instructions

Grease 1.5 litre souffle dish, then spinkle the inside liberally with breadcrumbs and Parmesan.
Chop or puree the vegetables. Stir in the sauce and mix well, beat in the egg yolks, season and add herbs.
Lightly fold in egg whites and pour into the souffle dish.
Bake at 200C/400F/Gas Mark 6 for 25 - 30 minutes until well risen but slightly runny in the centre.
Make sure everyone is around the table before you serve. Eat immediately before it sinks.
Tip: adding chopped garlic mushrooms or walnuts after you puree the vegetables will add variety and texture 

About the author
www.omsco.co.uk

Comments RSS

    There are no comments yet. Be the first to add a comment by using the form below.