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Vegetable Souffle Vol-Au-Vent

Microwaverina's picture
Adapted from Sharp Microwave and Convection Cookbook.
Ingredients
  Carrot 1 Small
  Zucchini 1 Small
  Butter 60 Gram
  Onion 1 Small, finely chopped
  Flour 3 Tablespoon
  Mustard powder 1⁄4 Teaspoon
  Milk 1 Cup (16 tbs)
  Eggs 3 , separated
  Parmesan cheese 1 Tablespoon
Directions

Grate carrot and zucchini.
Put to one side.
Place butter and onion in a jug.
Cook for 2 minutes on HIGH.
Add flour; cook for a further minute.
Add mustard and milk.
Cook for 3 minutes on HIGH, until sauce thickens.
Preheat oven to 200°C.
Stir egg yolks and vegetables into the sauce.
Beat egg whites until stiff.
Fold into vegetable mixture; sprinkle with cheese.
Spoon into vol-au-vent cases.
Bake 16-18 minutes on CONVECTION 180°C.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Microwaving
Ingredient: 
Vegetable
Interest: 
Party
Servings: 
4

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