VEGETABLE SOUFFLÉ
6 servings
Please read About Soufflés. Preheat the oven to 350°F. Generously butter an 8-cup soufflé dish or six 8-ounce ramekins. Dust the insides with:
- ¼ to ½ cup dry bread crumbs or grated Parmesan
Shake out the excess. Combine in a large bowl:
- 1½ cups White Sauce II, at room temperature or slightly warmed
- (1½ teaspoons chopped marjoram, rosemary, thyme, or dill)
- ¾ teaspoon salt
- ⅛ teaspoon grated or ground nutmeg or cayenne pepper
- Pinch of white pepper
Combine in a medium bowl:
- 6 large egg yolks
- ½ to 1 cup grated Parmesan, Swiss, Cheddar, or Gruyère, or crumbled fresh goat cheese (2 to 4 ounces)
Beat ½ cup of the sauce mixture into the egg yolks, then combine the egg yolk mixture with the rest of the sauce, beating vigorously to blend. Add one of the following:
- 1½ cups chopped Sautéed Mushrooms, Sautéed Onions, Roasted Asparagus, or Steamed Broccoli, or well-drained Wilted Tender Greens
- 1½ cups pureed cooked carrots or sweet potato
- 1½ cups fresh corn kernels
Beat until stiff but not dry:
- 6 large egg whites
- Pinch of salt
Stir one-quarter of the whites into the soufflé base to lighten it, then fold in the rest. Pour into the prepared soufflé dish or ramekins. Bake until risen and golden brown on top, 40 to 45 minutes for a large soufflé, 20 to 25 minutes for individual soufflés. Serve immediately.