Suitable for vegetarians fresh breadcrumbs
grated Parmesan
450g chosen vegetable, (eg spinach, mushrooms, parsnips, courgettes or tomatoes) cooked, drained and cooking liquid reserved.
5 tablespoons of White Sauce (see under 'W' on this page) made with milk and vegetable water.
4 egg yolks
salt and freshly ground black pepper
fresh herbs
5 egg whites, very stiffly beaten
Method:
Grease 1.5 litre souffle dish, then spinkle the inside liberally with breadcrumbs and Parmesan.
Chop or puree the vegetables. Stir in the sauce and mix well, beat in the egg yolks, season and add herbs.
Lightly fold in egg whites and pour into the souffle dish.
Bake at 200C/400F/Gas Mark 6 for 25 - 30 minutes until well risen but slightly runny in the centre.
Make sure everyone is around the table before you serve. Eat immediately before it sinks.
Tip: adding chopped garlic mushrooms or walnuts after you puree the vegetables will add variety and texture
Go to What to Buy for details about organic dairy products.
