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| Cook Time: 0 min | | | Yield: 10 servings | |
Ingredients:
10 eggs, separated
6 tablespoons butter
6 tablespoons flour
1 cup milk
1 teaspoon salt
1/2 cup chopped green onion
1/2 cup shredded, then chopped carrot
16 oz. frozen chopped broccoli, thawed
1 1/2 cup cheddar cheese
1/2 cup parmesan cheese
1/2 teaspoon mustard
1/4 teaspoon tarragon
Instructions:
Preheat oven to 350 degrees.
Separate the eggs. Place egg white in very large bowl. Set aside until later. In a 2 qt. saucepan melt the butter. The add the onion, carrot, spices and herbs. Cook until tender. Add the flour and cook until absorbed. Add milk and cook until thickened. Puree the broccoli through the food processor and add to the sauce. Next add the cheeses. Remove from the heat and add the egg yolks one at a time. Set aside.
Beat the egg whites stiff but not dry. Just until they form peaks with a slight drop at the top. Stir about 1/3 of the egg white mixture into the sauce. Then transfer the rest of the sauce into the egg whites and fold to blend.
Spray individual 4-inch soufflé dishes with a non-stick coating and fill to within 1/8 inch of the top. Bake in the oven for 25-30 minutes until golden brown on top.
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Copyright © 1999 - 2004 Lanier Publishing International
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