Vegetable soufflé

Ingredients for 4 servings:

• Butter for the mold
• 4 eggs, separated
• 30 g butter or herb butter
• 30 g flour
• 500 g vegetable mix or frozen buttered vegetables
• 250 ml vegetable stock, cream or milk
• Salt and pepper, white
• n. B. Broth powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Vegetables you can use include corn, peas, cauliflower, and carrots, which you chop up and boil in salted water for about 8 minutes, then drain in a colander. Or you can use frozen vegetables, such as buttered vegetables, which you prepare beforehand according to the package instructions. Preheat the oven to 200°C (top/bottom heat). Grease a baking dish with butter. Separate the eggs and beat the egg whites until stiff. Put the butter in a saucepan and melt over medium heat. Add the flour and whisk until smooth. Gradually add the liquid, stirring constantly. Remove the pan from the heat and stir in the egg yolks one at a time. Then add the well-drained vegetables, season, and taste. Carefully fold the stiffly beaten egg whites into the batter. Transfer the soufflé to the baking dish. Bake in the preheated oven on the middle rack for about 45 minutes. Do not open the oven door during baking, otherwise the soufflé will collapse. Serve immediately after baking.