Cauliflower/Potato/Carrot Soufflé
My Soufflé fell over night in the fridge, but here it is in all it’s glory 😉
3Tbs Olive Oil
1½C Boiled or Steamed Cauliflower florets
1C Boiled or Steamed Cubed Potatos
1 Can Cooked Carrots (or Boiled or Steamed)
3Tbs AP Flour
1C Milk
6 Large Eggs (separated)
Preheat oven to 400°F with a casserole dish with atleast an inch of water inside.
Beat the egg whites until it forms stiff peaks.
Place the olive oil in a pot and heat till hot and add the 3Tbs of Flour and whisk constantly. This flour/oil mixture is a roux. Keep whisking til the roux is fragrant and brown. Remove the roux from the heat and add the milk whisking fast. Return the mixture to the heat and bring to a boil whisking constantly. When the sauce thickens remove from heat. Allow this to cool, then add in the egg yolks and whisk till blended.
In a large container (ramekin or large cup) add the cooked vegetables (cauliflower, potato, and carrots).
Gently fold the whipped egg whites into the sauce mixture.
Add the new sauce into the containers and mix with the vegetables gently.
Place the soufflé containers in the heated water bath and bake for 30-60 mins (varies according to container size).
Enjoy!
