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225 g/8 oz potatoes, diced
2 carrots, chopped
100 g/4 oz parsnips, chopped
100 g/4 oz cauliflower florets
100 g/4 oz broccoli florets
75 ml/5 tbsp single (light) cream
3 eggs, separated
100 g/4 oz/1 cup Cheddar cheese, grated
Salt and freshly ground black pepper
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Method :
Cook the vegetables in boiling salted water until tender, then drain and
mash. Beat in the cream, egg yolks and cheese and season to taste with
salt and pepper. Whisk the egg whites until stiff, then fold into the
vegetables. Spoon into a greased 18 cm/7 in souffle dish and bake in a
preheated oven at 200°C/400°F/gas mark 6 for 20 minutes until well risen
and lightly brown. Serve immediately. |