Vegetable souffle
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Flour |
| 3 | tablespoons | Butter |
| 1 | cup | Milk |
| 12 | ounces | Cooked corn or broccoli, or |
| Spinach or artichokes | ||
| 3 | Eggs | |
| ½ | cup | Mayonnaise |
| 5 | Green onions and tops, | |
| Minced | ||
| Salt and freshly ground | ||
| White pepper to taste | ||
| Curry powder to taste | ||
| (optional) | ||
Directions
Directions Preheat oven to 350 F. To make the white sauce: In a saucepan, melt butter until foamy, sprinkle with flour, and cook and stir for 3 minutes. Gradually add milk, cook and stir until thickened. In a blender or food processor puree vegetable, eggs, mayonnaise, green onions and seasonings, add white sauce. Pour into unbutter 1 quart souffle dish and bake for 1 hr. submitted by marina source San Francisco A la carte
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