VEGETABLE SOUFFLE RECIPES EASY RECIPES

Steps:

• Preheat oven to 450°F.
• To Make Roux: Melt butter, then blend in flour, salt, and cayenne pepper. Add milk all at once. Cook over medium heat until mixture thickens and bubbles. Remove from heat. Add cheese, and stir until melted.
• Beat egg yolks in a separate bowl until thick and lemon colored. Slowly add to cheese mixture, stirring constantly. Reserve, cover and keep warm,.
• Sauté mushrooms, red peppers, and broccoli or asparagus tips in olive oil, and reserve.
• Beat egg whites to stiff peaks.
• In a mixing bowl, add 2 cups roux to vegetables and fold in egg whites.
• Pour into an ungreased souffle dish.
• Bake in a hot water bath for 15-20 minutes or until "top hat" is slightly brown.
• Sprinkle with confectioners' sugar and serve immediately.

Steps:

• In a large bowl, combine the peas , corn , grated carrots, chopped Brussels sprouts, the pre-blanched and lightly pureed spinach , cauliflowers and chopped red pepper . Optionally, you can either leave the vegetables as is or blend them lightly in a food processor or blender.
• Add the spices to the vegetables, then the 4 eggs, cream cheese and feta and mix to homogeneity. Pour into a lightly greased cake pan or mold and set to bake at 356°F (180 °C) for 30-45 minutes. Shortly before removing the vegetable souffle from the oven, sprinkle it with cheese and bake until finished.