Vegetable Souffle
A light and fluffy vegetable souffle packed with a medley of fresh flavors. Perfect as a vegetarian main or side dish, its tender vegetables combined with a creamy, cheesy base create a delightful texture and taste that appeals to all ages and occasions.
Ingredients
Instructions
- Blanch mixed vegetables for 3 minutes and cook squash in boiling water for 10 minutes. Drain well.
- In a saucepan over heat, melt butter, then add flour and stir in milk. Cook until thickened.
- Remove from heat and set aside.
- Beat egg yolks until fairly stiff and add to sauce.
- Add seasonings and mix well.
- Add vegetables of choice.
- Beat egg whites until stiff and fold into mixture.
Tips & Substitutions
For the best texture, ensure your egg whites are beaten until stiff peaks form before folding them into the mixture. If you're short on time, frozen mixed vegetables can be used in place of fresh ones. Experiment with different herbs to suit your taste. For a richer flavor, consider adding grated cheese or a splash of cream to the sauce.
Serving Suggestions
Serve the vegetable souffle warm, garnished with fresh herbs. It pairs beautifully with a light salad or crusty bread, making it a great addition to brunch or a light dinner. For a complete meal, consider serving it alongside roasted potatoes or a side of Henriette'S Easy French Bread.
Storage & Reheating
Leftover vegetable souffle can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) until warmed through, about 15-20 minutes. Avoid microwaving, as it may result in a soggy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Souffle contains roughly 1001 calories, with 16g protein, 113g carbohydrates, and 54g fat. It is an excellent source of vitamin C (112% of the Daily Value), iron (38% of the Daily Value), and protein (31% of the Daily Value), and a good source of potassium. It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this souffle ahead of time?
Yes, you can prepare the base of the souffle in advance and refrigerate it. Just fold in the beaten egg whites right before baking to ensure it rises properly. This method allows for quick baking when you're ready to serve.
What vegetables work best for this recipe?
You can use any combination of vegetables you like, but good options include spinach, bell peppers, and zucchini. Just be sure to chop them finely and blanch them to maintain their color and texture in the souffle.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend or cornstarch. This will maintain the structure of the souffle without compromising flavor, making it suitable for gluten-sensitive diners.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).