Serves: 4
Total Calories: 536
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.
This Vegetable Soufflé recipe is from the Never Say Leftovers Cookbook. Download this Cookbook today.
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