Vegetable Soufflé Recipe

Ingredients:

1 unit of cauliflower
1 cup green peas
1 piece of carrot
1 unit of grated onion
1 / 2 cup of threshed ear
5 units of eggs separated
1 / 2 maggi bechamel sauce sachets
to taste Salt and pepper
1 / 2 cup milk
5gramos margarine

Melt half the margarine and saute it.

Those who are as hard as you can fry the cooked peas.

Season with salt and pepper.

Take care that they are not very soft, remove from heat.

Preparation of the souffle:

Dissolve the bechamel sauce over the milk.

In a deep plastic bowl toss the vegetables with the previous mixture, add egg yolks, parsley and the remaining melted margarine.

Stir until well blended liquid elements.

Slowly add the beaten egg whites until stiff.

Stir slowly so clearly do not lose the volume, otherwise the soufflé will not grow.

Pour into a greased souffle pan or several smaller ones.

Preheat oven to 350 F.

Bake the soufflé for 30 minutes or until golden and dry inside.

If using cauliflower, mushrooms or other vegetables with plenty of water, baking may take longer because we have to let loose the fluid dries.