You are here

Vegetable Souffle

Western.Chefs's picture
  Vegetables 1 Cup (16 tbs) (cooked or canned)
  Thick white sauce 1 Cup (16 tbs)
  Lemon juice 1 Tablespoon
  Minced onion 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Worcestershire sauce 1⁄2 Teaspoon
  Eggs 4 , separated
  Cream of tartar 1⁄4 Teaspoon

For the vegetables, use peas, string beans, asparagus, carrots, broccoli, mushrooms, etc., or a mixture of vegetables.
Press through a sieve or chop fine before using.
Combine the vegetables, white sauce, lemon juice, onion, salt, pepper, Worcestershire sauce, and beaten egg yolks.
Then fold in the egg whites, beaten stiff with the cream of tartar.
Turn into a greased or oiled 1 1/2 qt casserole, and bake in a moderate oven of 325°F for 1 hr.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.5 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 793 Calories from Fat 327

% Daily Value*

Total Fat 37 g56.6%

Saturated Fat 11.5 g57.5%

Trans Fat 0 g

Cholesterol 865.1 mg288.4%

Sodium 2134.8 mg89%

Total Carbohydrates 72 g24%

Dietary Fiber 6.3 g25.2%

Sugars 13.6 g

Protein 39 g78.5%

Vitamin A 181.9% Vitamin C 41.2%

Calcium 45% Iron 32.1%

*Based on a 2000 Calorie diet

Vegetable Souffle Recipe