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Broccoli & Cauliflower Souflet

Steam small pieces of broccoli and cauliflower until just tender. Melt 4 tbs. butter; remove from heat and gradually add 1/2 c. whole wheat flour, then add 2 c. milk gradually stirring to keep smooth. Return to heat and stir until sauce thickens and boils. Allow to cool a little and add 1 egg yolk and 1/2 c. grated cheddar and nutmeg to taste. Fold this sauce into 1 stiffly whipped egg white. Place vegetables into 6 oiled souflette dishes or souffle dish and pour sauce over the top. Bake @375, 35-45 min. or until puffed and golden. Serve immediately. (You can use any souffle recipe and any combo of veggies for that matter.)

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