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Mixed Vegetable Souffle

Ingredients
  Zucchini 3⁄4 Cup (12 tbs), thinly sliced
  Cauliflower 1 Cup (16 tbs), broken into flowerets
  Fresh peas 1⁄2 Cup (8 tbs), shelled
  Carrots 4 , diced
  Vegetable 1 Teaspoon
  Margarine 1⁄4 Cup (4 tbs)
  Unbleached white flour 1⁄4 Cup (4 tbs)
  Hot milk 1 1⁄2 Cup (24 tbs)
  Onion 2 Tablespoon, grated
  Egg yolks 5 , beaten
  Salt 1⁄2 Teaspoon
  Egg whites 5 , stiffly beaten
  Mushrooms 3⁄4 Cup (12 tbs), sliced and sauteed
Directions

Steam zucchini, cauliflower, peas, and carrots until crisp-tender.
Drain and season with salt.
Cool.
Melt margarine in a skillet; add flour and stir for 1/2 a minute.
Gradually add hot milk, stirring constantly until sauce thickens.
Season sauce with onion.
Cool.
Beat egg yolks into sauce and add salt.
Fold in beaten egg whites, the cooled vegetables and sauteed mushrooms.
Pour mixture into a greased souffle dish.
Place dish in a pan of hot water and bake in a preheated 325 degree oven for 1 1/2 hours, or until souffle is well puffed and lightly browned.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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