Special Feature: Products Sally Recommends

Vegetable Soufflé

by Sally Bernstein

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

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

Share this article with a friend:

Free eNewsletter SignUp

Sally's Place on Facebook    Sally Bernstein on Instagram    Sally Bernstein at Linked In

Global Resources

Handmade Chocolates, Lillie Belle Farms

Food411 Food Directory