Vegetable Soufflé: The Best Vegetable Soufflé Recipe from Cook'n

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	Vegetable Soufflé

Serves: 4

Print this Recipe

   1/3 cup butter or margarine
   2 tablespoons parmesan cheese grated
   1/3 cup flour
   1 teaspoon salt
   Several drops of hot pepper sauce
   1 1/2 cups milk
   1 cup sharp cheddar cheese grated
   1 cup finely diced leftover cooked vegetables
   1/2 teaspoon italian seasoning dried crushed
   8 to 12 eggs yolk or 4 whole eggs

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Heat oven to 350° F. Generously butter 2-quart soufflé dish and sprinkle bottom and sides with Parmesan cheese; set aside. Melt remaining butter or margarine in large saucepan; stir in flour, salt, and hot pepper sauce and cook for 3 minutes. Blend in milk; continue to cook and stir over medium high heat until thick and smooth, 3 to 5 minutes. Remove from heat and stir in Cheddar cheese, then vegetables and herb seasoning; let mixture cool while beating eggs. In large bowl of mixer at high speed, beat yolks or whole eggs until very thick (like mayonnaise), about 5 to 7 minutes. With a folding motion, gently blend the eggs into the cheese and vegetable mixture with as few strokes as possible. Spoon mixture into prepared dish and bake in lower 1/3 of oven for 20 to 30 minutes or until puffed and golden brown on top. Serve immediately.

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