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Garlic Souffle

Veggie.Lover's picture
Ingredients
  Butter/Margarine 4 Tablespoon
  Grated parmesan cheese 2 Tablespoon
  Garlic 3 Clove (15 gm), minced / pressed
  Ground red pepper 1 Dash
  Ground nutmeg 1 Dash
  Dry mustard 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Unbleached all purpose flour 3 Tablespoon
  Milk 1 Cup (16 tbs)
  Shredded jack cheese 1 Cup (16 tbs)
  Eggs 5 , separated
Directions

Preheat oven to 375°.
Coat bottom and sides of a 2 quart souffle dish with 1 tablespoon of the butter, then with the Parmesan cheese; set dish aside.
Melt remaining 3 tablespoons butter in a 3 quart pan over low heat.
Add garlic and cook, stirring occasionally, until garlic is soft and golden but not browned Stir in red pepper, nutmeg, salt, mustard, and flour.
Cook over medium heat, stirring, until bubbly.
Remove from heat and pour in milk slowly, stirring.
Return to heat and cook, stirring, until mixture boils and thickens.
Add the jack cheese and stir until melted.
Remove from heat and mix in egg yolks, one at a time; stir until well blended.
Beat egg whites until soft, moist peaks form.
Fold half of the beaten whites into cheese mixture; then fold in the remaining whites.
Pour mixture into prepared souffle dish.
Bake for 25 to 30 minutes or until souffle is golden and feels firm when lightly tapped.
Serve immediately.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable

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