Food Is Not Your Enemy


Vegetable Gratin-Souffle

Souffles, despite their reputation, aren’t actually hard to make. Try this one.

Butter for the dish

3 cups vegetables (you can use anything; I use broccoli, carrots, potatoes)

1/2 cup bread crumbs

3 tablespoons butter

1 cup milk

1/2 small onion or 2 large shallots, finely diced

1/2 cup grated gruyere cheese

2 eggs, separated

Salt to taste

Pinch grated nutmeg

Lightly butter an 8×10 inch gratin dish. Steam or parboil the veggies until barely tender when pierced with a knife. Drain, rinse under cold water, then finely chop them.

Lightly brown the bread crumbs in 2 tablespoons butter in a small saucepan, then stir in the milk. When it’s hot to the touch, turn off the heat. Meanwhile, cook the onion in the remaining butter in a small skillet over medium heat until translucent, about 3 minutes. Combine the onion, vegetables, and bread crumb mixture in a bowl, then stir in the cheese and egg yolks. Season with salt and pepper to taste and the nutmeg. Beat the egg whites until stiff, then fold them into the mixture. Pour into the prepared dish.

Bake at 375 degrees until puffed and browned, about 25 minutes. Serve immediately. Serves 4.

(Recipe from “Vegetarian Cooking for Everyone” by Deborah Madison)

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