| | Vegetable Soufflé 1/4 cup of chopped onion
1 clove garlic, minced
3 tablespoons of margarine
1/4 cup of all purpose flour
3/4 teaspoon of fresh marjoram, basil, dill or tarragon, snipped, or 1/4 teaspoon of dried herb, crushed
1/4 teaspoon of salt
1/8 teaspoon of pepper
1 cup of milk
1 cup of shredded cheddar or Swiss cheese
1 cup of finely chopped and cooked broccoli, cauliflower, asparagus, carrot or spinach
3 egg yolks
3 egg whites |
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In a medium saucepan cook the onion and garlic in margarine until tender. Stir in the flour, desired herb, salt, and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Remove from heat. Add shredded cheese and stir until melted. Stir in broccoli, cauliflower, asparagus, carrot, or spinach. In a bowl, beat the egg yolks with a fork until combined. Gradually add vegetable mixture, stirring constantly. Set aside. In a bowl beat the egg whites until stiff peaks form. Gently fold about 1 cup of the beaten egg whites into vegetable mixture to lighten it. Gradually pour vegetable mixture over remaining beaten egg whites, folding to combine. Pour into an ungreased 1 1/2 quart soufflé dish or a 10 x 6 x 2 inch baking dish. Bake in a 350ºF. oven for 40 minutes for the soufflé dish, 25 - 30 minutes for the 10 x 6 x 2 inch baking dish or until a knife inserted near the center comes out clean. Serve soufflé immediately. Makes 4 servings Back to Soufflé Recipes |
