Vegetable Soufflé
Serves 6
2 quart/8 cup soufflé dish
4 Tbsp. butter
1 Tbsp. minced shallots or green onions
4 Tbsp. flour
1½ cup milk, hot
½ tsp. salt
⅛ tsp. pepper
pinch of nutmeg
6 egg yolks
1¼ cup finely minced cooked vegetables
(broccoli, carrots, spinach, corn, mushrooms, asparagus tips, artichoke hearts)
7 or 8 egg whites, stiffly beaten
pinch of salt
½ cup Swiss cheese
Preheat oven to 400°. When soufflé goes in, turn down to 375°, bake 25-30 minutes.
Prepare the dish: Butter and sprinkle with grated Swiss or parmesan cheese.
Sauce base: Melt the butter. Sauté the shallots in the butter, stir in flour. Cook 2 minutes until butter and flour foam together. Remove from heat, pour in the hot milk. Beat until blended. Add salt, pepper, & nutmeg. Return to high heat and boil, stirring for 1 minute. Remove from heat, add the egg yolks I at a time, beating after each addition. Add vegetables.
Beat egg whites and salt until stiff. Add cheese. Fold into mixture delicately.
Bake 25-30 minutes, check. Bake 4-5 minutes more, serve immediately.
©Sally Bernstein, 2006