Hearty Souffle with Herbs and Vegetables

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Hearty Souffle with Herbs and Vegetables
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in

Ingredients

for
4
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)
For the vegetables
½ onion
4 carrots
2 tablespoons butter
100 milliliters Vegetable broth
salt
1 pinch sugar
2 sprigs parsley
How healthy are the main ingredients?
potatoCauliflowerCauliflowerSour creamparsleysugar

Preparation steps

1.

For the souffle: Cook, peel and mash or press potatoes through a food mill.

2.

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.

3.

Preheat oven to 190°C (approximately 375°F). Grease 8 ramekins well with butter and sprinkle with breadcrumbs.

4.

Separate eggs and beat egg whites until stiff.

5.

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.

6.

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.