Vegetable Souffle Recipe

Vegetable Souffle Recipe

Ingredients : Serves 4

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

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 200C/400F/gas mark 6 for 20 minutes until well risen and lightly brown. Serve immediately.

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