Vegetable Souffles

http://www.foodnetwork.ca/recipes/print.html?dishid=8330

Courtesy of : Laura Calder

Yield :8

Ingredients
1 cup milk
1 bay leaf
2 tablespoons butter
2 tablespoons flour
3 egg yolks
1 cup pured vegetable, such as carrot, squash, spinach or peas
4 egg whites
Grated cheese, to taste, such as cheddar or Gruyere
1 generous Tbsp chopped, fresh herbs

Directions
1. Butter 8 ramekins or one 4 cup/1-litre baking dish or souffl dish and dust, if you like, with grated
Parmesan. Heat the oven to 400F/200C. Bring a large kettle to the boil.
2. Heat the milk with the bay leaf, cover, and leave to infuse off the heat 10 minutes. Remove the bay leaf.
3. In a small saucepan, melt the butter, whisk in the flour, and cook the mixture 1 minutes. Whisk in the milk
and cook, stirring constantly, until the mixture coats a spoon, a matter of minutes.
4. Whisk the yolks in a bowl and whisk in the hot bchamel. Remove from the heat and whisk in the vegetable
pure and cheese. Season very highly.
5. Beat the whites to stiff peaks. Stir some of the whites into the vegetable base to loosen it up. Then pour the
vegetable mixture over the remaining whites and fold together gently. Spoon into the baking dishes. Run a
finger around the edge so theyll rise evenly.
6. Place the ramekins in the bain-marie. Pour water into the bain-marie. Bake until puffed high and golden on
top, but still creamy in the centre, 15 to 25 minutes. Remove from the water bath and serve immediately.
7. Or, let the souffls sink down in the ramekins. Heat the oven to 425F/220C. Flip the souffls out into a
gratin dish. Pour over a little cream mixed with left-over bchamel. Sprinkle with herbs and Parmesan.
Bake five to seven minutes until they puff up again and the sauce bubbles. Serve.

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4/28/2013 18:59