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Vegetable Souffle

Rositsa IvanovaRositsa Ivanova
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Vegetable Souffle
04/10/2013
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Preparation
25 min.
Cooking
45 min.
Тotal
70 min.
Servings
4-5
"Dont forget to eat your vegetables! With this Vegetable Souffle thats not going to be an issue anymore"

Ingredients

  • peas - 1 can
  • corn - 1 can, small
  • carrots - 2
  • brussels sprouts - 10 axillary buds
  • red peppers - 1, cut finely
  • cauliflowers - 14 oz (400 g)
  • spinach - 10.5 oz (300 g)
  • cream cheese - 9 oz (250 g)
  • feta cheese - 4.5 oz (125 g)
  • cheese - 2 oz (60 g)
  • eggs - 4
  • cloves - 1/2 tsp, diced
  • nutmeg - to taste
  • black pepper
  • salt
measures

How to cook

In a large bowl, combine the peas, corn, grated carrots, chopped Brussels sprouts, the pre-blanched and lightly pureed spinach, cauliflowers and chopped red pepper. Optionally, you can either leave the vegetables as is or blend them lightly in a food processor or blender.

Add the spices to the vegetables, then the 4 eggs, cream cheese and feta and mix to homogeneity. Pour into a lightly greased cake pan or mold and set to bake at 360°F (180 °C) for 30-45 minutes. Shortly before removing the vegetable souffle from the oven, sprinkle it with cheese and bake until finished.

Rating

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