Cheesy vegetable soufflé
Ingredients
- 500 g mixed vegetables, prepared and cut into small cubes (for example carrots, cauliflower, broccoli, spring onion, leek, white onion, green beans, courgettes, mushrooms, etc.)
- 50 g butter
- 70 g flour
- 500 ml milk
- 200 g mixed grated cheeses (such as Gruyère, Emmenthal, Cheddar)
- pinch of ground nutmeg
- salt, white pepper
- 6 yolks
- 6 egg whites, whipped
Method
- Cook vegetables until ‘al dente’, with a crunch (either braising in a saucepan, or oven roasting), put aside. Grease gratin dish with soft butter, set aside. Preheat oven to 200 °C.
- Prepare white sauce with 50 g butter, 70 g flour and 500 ml milk, remove from heat and add mixed grated cheeses, mix well. Let cool a little, then add the yolks, mix well, season with nutmeg and salt and pepper to taste. Add precooked vegetable cubes, mix well. Fold whipped egg whites into cheese mixture. Transfer into gratin dish. Bake for 30 minutes.