Vegetable Souffle Recipes
SALTY, SPICY VEGETABLE SOUFFLé
Overseasoned or overcooked vegetables gain new life from being folded into unseasoned eggs to make a frittata, quiche filling or soufflé.
Provided by Melissa Clark
Categories dinner, main course
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small saucepan, melt 2 and 1/2 tablespoons butter over medium heat. Whisk in flour and cook for 2 minutes, stirring frequently. Remove from heat and whisk in warm milk. Return to heat and cook, whisking constantly, until thickened, 2 to 3 minutes
- In a small bowl, whisk yolks. Whisking constantly, dribble yolks into the saucepan until they are completely incorporated. Scrape mixture into a large bowl and cool to room temperature
- Heat oven to 375 degrees. Grease a 1 and 1/2 quart soufflé dish with remaining 1/2 tablespoon butter and sprinkle the bottom and sides evenly with cheese
- In a clean mixing bowl, beat egg whites with a pinch of salt until they form stiff peaks, but are not dry. Fold a third of the whites into yolk mixture to lighten it, then fold in remaining whites. Gently fold in vegetables
- Immediately scrape mixture into prepared dish. Transfer to oven and bake until puffed, golden and slightly firm to the touch, about 30 minutes. Do not open the oven door during baking. Serve immediately
Nutrition Facts : @context http, Calories 292, UnsaturatedFat 7 grams, Carbohydrate 15 grams, Fat 19 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 11 grams, Sodium 527 milligrams, Sugar 7 grams, TransFat 0 grams
VEGETABLE CHEESE SOUFFLE
Make and share this Vegetable Cheese Souffle recipe from Food.com.
Provided by Mimi Bobeck
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 327.8, Fat 25.4, SaturatedFat 14.7, Cholesterol 160.1, Sodium 565, Carbohydrate 8.2, Fiber 0.6, Sugar 1.1, Protein 17
VEGETABLE, HERB AND CHEESE SOUFFLE
Fines herbes is a classic combination of delicate and subtle herbs commonly used in French cooking. We love this herby combo paired with a super light and airy cheese souffle. Use just chives if you can't locate all the herbs-their flavor is incredible. And if you have it on hand, add in a little freshly grated nutmeg with the cheese and whole eggs.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Position a rack in the middle of the oven and preheat to 375 degrees F. Butter the bottom and sides of four 6- or 8-ounce ramekins.
- Melt the butter in a medium saucepan over medium heat. Add the flour and salt and cook, stirring, about 1 minute. Add 3/4 cup water, bring to a simmer and cook, whisking constantly, until the mixture is as thick as pudding, about 3 minutes. Remove from the heat and stir in the cheese, fines herbes and whole eggs. Transfer to a medium bowl and stir until slightly cool.
- Beat the egg white in another medium bowl until soft peaks form, about 2 minutes. Gently fold the whites into the cheese mixture until there are only a few streaks.
- Put the prepared ramekins on a baking dish, divide the batter evenly among them and smooth the tops with a spoon. Bake until golden and puffed about 1 inch above the lips of the ramekins, 15 to 20 minutes. Serve and enjoy right away.
VEGETABLE SOUFFLE
Provided by Food Network
Number Of Ingredients 17
Steps:
- Cube all of the cheese, and set aside. In a souffle dish, put down a layer of the Pea Salad. Follow with a layer of cheese, taking a bit of each variety of cheese. Alternate layers of cheese and pea salad, until you are out of ingredients. Bake in a preheated 375 degrees for 25 minutes.
- For green pea salad:
- Bring a large saucepan of salted water to a boil. Add the peas and simmer for 2 to 3 minutes or until just tender. Drain the peas and transfer them to a large bowl. Add the oil and vinegar, and toss to thoroughly coat the peas. Set them aside to cool to room temperature. When you are ready to serve the salad, gently stir in the bell peppers, red onion, scallions, basil, salt, and pepper. Serve immediately.
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