Savory Herb and Vegetable Soufflé
A hearty souffle with herbs and vegetables made from fresh ingredients. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g potatoes
- 200 g cauliflower
- 3 eggs
- 50 g soft butter
- 150 g Sour cream
- 100 g grated cheese (e.g., Greyerzer)
- 50 g mixed herbs (optional frozen)
- Salt
- Pepper (freshly ground)
- butter (for the ramekins)
- breadcrumbs (for the ramekins)
- 0.5 onion
- 4 Carrots
- 2 tbsp butter
- 100 ml Vegetable broth
- Salt
- a pinch of sugar
- 2 sprigs parsley
Instructions
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1.
Cook the potatoes as boiled potatoes, peel them and press hot through a potato masher.
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2.
Bring salted water to a boil for the cauliflower. Divide the florets into even pieces, cook until tender in the salted water, then press through the potato masher as well.
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3.
Preheat the oven to 190°C. Grease eight small ramekins well and dust with breadcrumbs.
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4.
Separate the eggs; beat the whites into stiff peaks and chill them.
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5.
Cream the butter. Then stir in the yolks, sour cream, cheese, potato and cauliflower mash, and the herbs. Pour the mixture into the ramekins and bake for about 15 minutes until golden yellow. Let the soufflés cool slightly, release from the ramekins, and serve warm.
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6.
For the vegetable side, finely dice the onion, peel the carrots, halve them lengthwise and cut diagonally into pieces. Melt butter and sauté both vegetables together. Add a splash of vegetable broth and cook the carrots over medium heat for about 15 minutes until tender. If needed, add more broth. Season the carrots with salt and sugar, sprinkle with chopped parsley, and serve.
