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Vegetable Soufflé

  • 0sPrep Time
  • 45m Cook Time
  • 45m Ready In

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  • Cuisine : French
  • Course : Dinner

A classic vegetable soufflé made with a white sauce base, egg yolks, and beaten egg whites, folded with your choice of vegetables and cheese. Baked until puffed and golden.

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • ¼ to ½ cup dry bread crumbs or grated Parmesan
  • 1
    • 2 tablespoons butter
    • 2 tablespoons all-purpose flour
    • 1 cup milk
    • Salt and black or white pepper
    • Grated or ground nutmeg
    Sub-recipe steps
    1. Melt in a medium saucepan over medium-low heat: 2 tablespoons butter
    2. Whisk in until well blended and smooth, about 1 ½ minutes: 2 tablespoons all-purpose flour
    3. Remove the pan from the heat and slowly whisk in: 1 cup milk
    4. Return the pan to the heat and bring to a simmer, whisking constantly to prevent lumps. Continue to cook, whisking, until the sauce is smooth and hot and has thickened, 1 to 2 minutes. If you are using this sauce as is, season to taste with: Salt and black or white pepper; Grated or ground nutmeg
    5. Prepare White Sauce I, using 3 tablespoons butter, 3 tablespoons all-purpose flour, and 1 cup milk.
  • (1½ teaspoons chopped marjoram, rosemary, thyme, or dill)
  • ¾ teaspoon salt
  • ⅛ teaspoon grated or ground nutmeg or cayenne pepper
  • Pinch of white pepper
  • 6 large egg yolks
  • ½ to 1 cup grated Parmesan, Swiss, Cheddar, or Gruyère, or crumbled fresh goat cheese (2 to 4 ounces)
  • 1
    • 1 pound mushrooms
    • 3 tablespoons butter or vegetable oil
    • (1 garlic clove, thinly sliced)
    • Salt and black pepper
    • Toast rounds
    Sub-recipe steps
    1. Quarter or thinly slice to uniform thickness: 1 pound mushrooms
    2. Heat a very large skillet over medium-high until hot. Add: 3 tablespoons butter or vegetable oil
    3. Add the mushrooms and shake the skillet to coat the mushrooms. If desired, add: (1 garlic clove, thinly sliced)
    4. Cook over medium-high heat, shaking the skillet frequently. At first the mushrooms will seem dry and will absorb the fat. Continue to shake the skillet until the mushrooms begin to color and release their juice, 3 to 4 minutes. Season to taste with: Salt and black pepper
    5. Use as a garnish for cooked meats, pasta, and grains, or simply serve on: Toast rounds
  • 1½ cups pureed cooked carrots or sweet potato
  • 1½ cups fresh corn kernels
  • 6 large egg whites
  • Pinch of salt

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • ¼ to ½ cup dry bread crumbs or grated Parmesan
  • 1 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
  • 6 large egg yolks
  • ½ to 1 cup grated Parmesan, Swiss, Cheddar, or Gruyère, or crumbled fresh goat cheese (2 to 4 ounces)
  • 1 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
  • 6 large egg whites
  • Pinch of salt

Let's Cook

  1. Step 1.

    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

  2. Step 2.

    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

  3. Step 3.

    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)

  4. Step 4.

    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

  5. Step 5.

    Beat until stiff but not dry: 6 large egg whites; Pinch of salt

  6. Step 6.

    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.

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