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Vegetable Souffle
(Gronsakssuffle)
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| What You Need: |
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1 medium-sized cauliflower (or roughly the same quantity of broccoli, asparagus or mushrooms, as available)
3 tablespoons flour
1 ¼ cups single cream or milk and a small amount of vegetable stock
3 eggs, separated
2 tablespoons butter
Salt and pepper
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| How To Cook: |
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1. Prepare the vegetables as required and cook in slightly salted water until tender, then drain; if cauliflower is used, separate it into flowerets.
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2. Melt the butter in a saucepan and stir in the flour, then gradually add the cream and stock, stirring constantly, and cook gently for 10 minutes, stirring occasionally; remove from the heat.
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3. Add the egg yolks to the mixture and beat vigorously for 5-10 minutes, season to taste and add the vegetable.
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4. Whisk the egg whites stiffly and fold carefully into the mixture.
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5. Pour into a well-buttered and crumbed souffle dish and bake in a moderate oven (350°F) for 30-40 minutes.
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6. Serve as a separate dish with melted butter, or use as an accompaniment to bacon, sausages, etc.
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