Vegetable Soufflé
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 carrots, finely diced
- 0.5 ½ small kohlrabi, diced into small pieces
- 1 small broccoli, cut into small florets
- 100 g peas, frozen
- 1 small onion (s), diced
- 0.5 clove ½ garlic
- 3 tablespoon olive oil
- some salt and pepper
- some nutmeg, grated
- 150 g oat cream cheese
- 1 tablespoon crème fraîche
- 40 g parmesan, freshly rated
- 40 g breadcrumbs
- 3 egg (s), separated
- 50 g butter, soft
- Fat for the molds
Print Recipe
Pin Recipe Instructions
- Fry the onion and garlic in a pan in olive oil until translucent. Briefly sweat the prepared vegetables and peas, season with salt, pepper and nutmeg and let everything cool slightly.
- Separate the eggs and stir the yolks with the soft butter until creamy. Stir in the cream cheese, crème fraîche, breadcrumbs and grated Parmesan. Beat the egg whites until stiff and carefully fold in with the vegetable mixture.
- Fill the mixture into 4 - 6 greased soufflé molds (depending on the size of the molds) and bake the soufflés in a preheated oven at 180 ° C for about 40 minutes until golden brown.
- Turn the soufflés onto plates while they are still hot and serve immediately with a mixed salad!
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