Curd Soufflé with Green Beans
by Editorial Staff
Cottage cheese soufflé with green beans is a very tasty invention of Hungarian chefs, which can be served both as a side dish and as a worthy independent dish. I recommend giving it a try.
Cook: 1 hour
Servings: 8
Ingredients
- Cottage cheese 5-9% fat – 600 grams
- Egg Yolk – 4 Pieces
- Dill – 10 Grams
- Garlic – 4 Cloves
- Egg White – 4 Pieces
- Green beans – 100 Grams
- Cream 20-22% – 150 Milliliters
- Parsley – 10 Grams
- Green onion – 20 Grams
- Sea salt – 1 teaspoon
- Butter – 10 Grams
Directions
- Knead the cottage cheese with a fork in a large bowl.
- Mix the cream and yolks until smooth.
- We mix the cottage cheese with the creamy mass, add garlic and herbs here. Salt to taste.
- Using a blender, we turn everything into a homogeneous smooth mass.
- Beat the whites with salt until they are hard peaks.
- Carefully mix the proteins into our curd mass. Try to mix it in gently so that as much air as possible remains inside.
- We take a baking dish, lightly grease with oil. Pour half of our curd mass into it. Then lay a layer of green beans (fresh or thawed).
- Fill the beans with the second half of the curd mass. We level it carefully.
- We bake for 30 minutes at 180 degrees.
Bon Appetit!
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