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Mixed Vegetable Souffle Recipe
|Zucchini||3⁄4 Cup (12 tbs), thinly sliced|
|Cauliflower||1 Cup (16 tbs), broken into flowerets|
|Fresh peas||1⁄2 Cup (8 tbs), shelled|
|Carrots||4 , diced|
|Margarine||1⁄4 Cup (4 tbs)|
|Unbleached white flour||1⁄4 Cup (4 tbs)|
|Hot milk||1 1⁄2 Cup (24 tbs)|
|Onion||2 Tablespoon, grated|
|Egg yolks||5 , beaten|
|Egg whites||5 , stiffly beaten|
|Mushrooms||3⁄4 Cup (12 tbs), sliced and sauteed|
Serving size: Complete recipe
Calories 1250 Calories from Fat 682
% Daily Value*
Total Fat 76 g117.6%
Saturated Fat 21.5 g107.5%
Trans Fat 0 g
Cholesterol 959.3 mg
Sodium 1615.5 mg67.3%
Total Carbohydrates 96 g31.9%
Dietary Fiber 16.4 g65.6%
Sugars 41.5 g
Protein 54 g108.5%
Vitamin A 902.7% Vitamin C 183.2%
Calcium 64.2% Iron 38.2%
*Based on a 2000 Calorie diet
Drain and season with salt.
Melt margarine in a skillet; add flour and stir for 1/2 a minute.
Gradually add hot milk, stirring constantly until sauce thickens.
Season sauce with onion.
Beat egg yolks into sauce and add salt.
Fold in beaten egg whites, the cooled vegetables and sauteed mushrooms.
Pour mixture into a greased souffle dish.
Place dish in a pan of hot water and bake in a preheated 325 degree oven for 1 1/2 hours, or until souffle is well puffed and lightly browned.