Vegetable soufflé

Ingredients for 4 servings:

• 2 carrots, diced
• ½ small kohlrabi, diced
• 1 small broccoli, cut into small florets
• 100 g peas, frozen
• 1 small onion(s), diced
• ½ garlic clove(s)
• 3 tbsp olive oil
• some salt and pepper
• some nutmeg, grated
• 150 g goat’s cheese
• 1 tbsp crème fraîche
• 40 g Parmesan, freshly grated
• 40 g breadcrumbs
• 3 eggs, separated
• 50 g butter, soft
• Fat for the molds

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Sauté the onion and garlic in olive oil in a pan until translucent. Briefly sauté the prepared vegetables and peas, season with salt, pepper, and nutmeg, and let everything cool slightly. Separate the eggs and beat the egg yolks with the softened butter until creamy. Stir in the cream cheese, crème fraîche, breadcrumbs, and grated Parmesan cheese. Beat the egg whites until stiff and carefully fold in the vegetable mixture. Pour the mixture into 4-6 greased soufflé dishes (depending on the size of the dishes) and bake the soufflés in a preheated oven at 180°C for about 40 minutes until golden brown. Turn the soufflés out onto plates while still hot and serve immediately with a mixed salad.