Vegetarian Souffle
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
294
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 294 cal. | (14 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 39.9 μg | (67 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 18.8 μg | (42 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 82 mg | (86 %) | ||
| Potassium | 510 mg | (13 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 11.8 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 355 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the Souflee
- 500 grams Cauliflower
- 4 egg yolks
- salt
- freshly ground pepper
- Nutmeg
- 4 egg whites
- butter
- For the sauce
- 2 shallots
- 20 grams butter
- 20 grams Pastry flour
- 20 milliliters white wine
- 100 milliliters vegetable stock
- 100 milliliters Whipped cream
- salt
- freshly ground pepper
Preparation steps
1.
Rinse cauliflower and divide into florets. Cook in boiling salted water for about 8-10 minutes. Blanch. Drain.
2.
Let cauliflower cool slightly and puree. Stir in egg yolks and season with salt, pepper and nutmeg. Beat whites until stiff and fold into cauliflower. Grease ramekins with butter and fill with cauliflower mixture. Cover with aluminum foil. Bake ramekins in an oven preheated to 200°C (approximately 400°F) until golden brown, about 20-25 minutes.
3.
For the sauce: Chop shallots and sauté in butter. Add flour and deglaze with white wine.
4.
Whisk in vegetable broth until smooth, stir in cream and season with salt and pepper. Put soufflé on a plate, Drizzle with sauce and garnish with chopped herbs. Serve immediately.
