Hearty Souffle with Herbs and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 507 cal. | (24 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 42.4 μg | (71 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 19.1 μg | (42 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 888 mg | (22 %) | ||
| Calcium | 310 mg | (31 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 22.6 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 252 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the souffle
- 200 grams potatoes
- 200 grams Cauliflower
- 3 eggs
- 50 grams soft butter
- 150 grams Sour cream
- 100 grams grated Cheese (such as Gruyere)
- 50 grams mixed Fresh herbs
- salt
- freshly ground peppers
- butter (for molds)
- breadcrumbs (for molds)
Preparation steps
For the souffle: Cook, peel and mash or press potatoes through a food mill.
Bring a pot of salted water to a boil. Rinse cauliflower and cut into uniform florets. Cook in boiling saltwater until soft and also press through a food mill.
Preheat oven to 190°C (approximately 375°F). Grease 8 ramekins well with butter and sprinkle with breadcrumbs.
Separate eggs and beat egg whites until stiff.
Whip butter until creamy. Add yolks, sour cream, cheese, potato, cauliflower and herbs and stir well. Pour mixture into ramekins and bake until golden for about 15 minutes. Allow souffles to cool slightly, remove from ramekins and serve warm.
For vegetables: Peel onion and finely chop. Peel carrots, cut in half lengthwise and cut diagonally into pieces. Melt butter and sauté both vegetables in it. Pour in a little vegetable broth and cook over medium heat for about 15 minutes. If necessary, add a little more broth. Season carrots with salt and sugar to taste and serve sprinkled with parsley.
