Best Vegetable Souffle Recipes

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VEGETABLE, HERB AND CHEESE SOUFFLE



Vegetable, Herb and Cheese Souffle image

Fines herbes is a classic combination of delicate and subtle herbs commonly used in French cooking. We love this herby combo paired with a super light and airy cheese souffle. Use just chives if you can't locate all the herbs-their flavor is incredible. And if you have it on hand, add in a little freshly grated nutmeg with the cheese and whole eggs.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 7

3 tablespoons unsalted butter, plus more for buttering ramekins
1/4 cup all-purpose flour
1 teaspoon kosher salt
1 1/2 cups shredded fontina
1/2 cup chopped fresh fines herbes (a mixture of parsley, chives, chervil and tarragon) or chopped chives
1/2 cup chopped fresh fines herbes (a mixture of parsley, chives, chervil and tarragon) or chopped chives
2 large eggs plus 1 large egg white

Steps:

  • Position a rack in the middle of the oven and preheat to 375 degrees F. Butter the bottom and sides of four 6- or 8-ounce ramekins.
  • Melt the butter in a medium saucepan over medium heat. Add the flour and salt and cook, stirring, about 1 minute. Add 3/4 cup water, bring to a simmer and cook, whisking constantly, until the mixture is as thick as pudding, about 3 minutes. Remove from the heat and stir in the cheese, fines herbes and whole eggs. Transfer to a medium bowl and stir until slightly cool.
  • Beat the egg white in another medium bowl until soft peaks form, about 2 minutes. Gently fold the whites into the cheese mixture until there are only a few streaks.
  • Put the prepared ramekins on a baking dish, divide the batter evenly among them and smooth the tops with a spoon. Bake until golden and puffed about 1 inch above the lips of the ramekins, 15 to 20 minutes. Serve and enjoy right away.

VEGETABLE CHEESE SOUFFLE



Vegetable Cheese Souffle image

Make and share this Vegetable Cheese Souffle recipe from Food.com.

Provided by Mimi Bobeck

Categories     Breakfast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup milk
8 ounces grated sharp cheddar cheese
3 egg yolks
6 -8 sliced mushrooms
2 tablespoons diced red bell peppers
1/2 cup diced broccoli or 1/2 cup asparagus, tips
2 teaspoons olive oil
6 egg whites
confectioners' sugar

Steps:

  • Preheat oven to 450°F.
  • To Make Roux: Melt butter, then blend in flour, salt, and cayenne pepper. Add milk all at once. Cook over medium heat until mixture thickens and bubbles. Remove from heat. Add cheese, and stir until melted.
  • Beat egg yolks in a separate bowl until thick and lemon colored. Slowly add to cheese mixture, stirring constantly. Reserve, cover and keep warm,.
  • Sauté mushrooms, red peppers, and broccoli or asparagus tips in olive oil, and reserve.
  • Beat egg whites to stiff peaks.
  • In a mixing bowl, add 2 cups roux to vegetables and fold in egg whites.
  • Pour into an ungreased souffle dish.
  • Bake in a hot water bath for 15-20 minutes or until "top hat" is slightly brown.
  • Sprinkle with confectioners' sugar and serve immediately.

Nutrition Facts : Calories 327.8, Fat 25.4, SaturatedFat 14.7, Cholesterol 160.1, Sodium 565, Carbohydrate 8.2, Fiber 0.6, Sugar 1.1, Protein 17

SALTY, SPICY VEGETABLE SOUFFLé



Salty, Spicy Vegetable Soufflé image

Overseasoned or overcooked vegetables gain new life from being folded into unseasoned eggs to make a frittata, quiche filling or soufflé.

Provided by Melissa Clark

Categories     dinner, main course

Time 50m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cup whole milk, warmed
4 large egg yolks
2 tablespoons grated Parmesan
5 large egg whites
Kosher salt, as needed
1 cup overseasoned cooked vegetables, chopped (such as sautéed spinach, green bean salad, sautéed mushrooms, roasted eggplant, etc.)

Steps:

  • In a small saucepan, melt 2 and 1/2 tablespoons butter over medium heat. Whisk in flour and cook for 2 minutes, stirring frequently. Remove from heat and whisk in warm milk. Return to heat and cook, whisking constantly, until thickened, 2 to 3 minutes
  • In a small bowl, whisk yolks. Whisking constantly, dribble yolks into the saucepan until they are completely incorporated. Scrape mixture into a large bowl and cool to room temperature
  • Heat oven to 375 degrees. Grease a 1 and 1/2 quart soufflé dish with remaining 1/2 tablespoon butter and sprinkle the bottom and sides evenly with cheese
  • In a clean mixing bowl, beat egg whites with a pinch of salt until they form stiff peaks, but are not dry. Fold a third of the whites into yolk mixture to lighten it, then fold in remaining whites. Gently fold in vegetables
  • Immediately scrape mixture into prepared dish. Transfer to oven and bake until puffed, golden and slightly firm to the touch, about 30 minutes. Do not open the oven door during baking. Serve immediately

Nutrition Facts : @context http, Calories 292, UnsaturatedFat 7 grams, Carbohydrate 15 grams, Fat 19 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 11 grams, Sodium 527 milligrams, Sugar 7 grams, TransFat 0 grams

PASSOVER VEGETABLE SOUFFLE RECIPE - (4/5)



Passover Vegetable Souffle Recipe - (4/5) image

Provided by Pooh

Number Of Ingredients 12

1 1/2 cups shredded carrots
1 cup chopped onions
1 10-ounce package frozen chopped
spinach-cooked & drained
1/2 cup chopped celery
1/4 cup chopped green pepper
3/4 cup matzah meal
1 1/2 teaspoons salt (scant)
dash of pepper
3 eggs (beaten)
6 teaspoons fat or vegetable
shortening

Steps:

  • Cook spinach, follow package directions. Saute rest of vegetables for approx. 10 minutes. Mix eggs, matzoh meal, salt, and pepper together. Add vegetables to egg mixture and mix throughly. Pour into a greased casserole and bake at 350 degrees for 45 to 50 minutes.

VEGETABLE SOUFFLE



Vegetable Souffle image

Provided by Food Network

Number Of Ingredients 17

1/2 cup gouda cheese
1/2 cup colby cheese
1/2 cup sharp cheddar cheese
1/2 cup mild cheddar
1/2 cup Swiss
1/2 cup cream cheese
Ingredients from 1 recipe Summer Green Pea Salad, recipe follows
4 cups shelled fresh young green peas
3 tablespoons garlic-flavored olive oil
2 tablespoons balsamic vinegar
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1/4 cup chopped red onion
2 tablespoons chopped scallions
3 tablespoons chopped fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Cube all of the cheese, and set aside. In a souffle dish, put down a layer of the Pea Salad. Follow with a layer of cheese, taking a bit of each variety of cheese. Alternate layers of cheese and pea salad, until you are out of ingredients. Bake in a preheated 375 degrees for 25 minutes.
  • For green pea salad:
  • Bring a large saucepan of salted water to a boil. Add the peas and simmer for 2 to 3 minutes or until just tender. Drain the peas and transfer them to a large bowl. Add the oil and vinegar, and toss to thoroughly coat the peas. Set them aside to cool to room temperature. When you are ready to serve the salad, gently stir in the bell peppers, red onion, scallions, basil, salt, and pepper. Serve immediately.

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