You are here

Basic Souffle

WholeFood.Chef's picture
  Butter 1⁄4 Cup (4 tbs)
  Whole wheat pastry flour 1⁄4 Cup (4 tbs)
  Sea salt 1 Teaspoon
  Raw honey 1 Tablespoon
  Milk 1 1⁄2 Cup (24 tbs)
  Egg yolks 5
  Cooked vegetables 2 3⁄4 Cup (44 tbs)
  Egg whites 5

Melt butter, add flour; simmer 3 or 4 minutes without browning.
Add sea salt, raw honey, and heated milk.
Whip with wire whip until smooth; cool slightly.
Add beaten egg yolks and cooked vegetables and continue to cool.
Beat egg whites until stiff.
When vegetable mixture is cool, fold in egg whites.
Pour into a 1 1/2 quart buttered casserole.
Place in pan of hot water (2 inches deep), in 325 Degree oven.
Bake for approximately one hour, or until inserted knife comes out clean.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.1 (18 votes)