Savory Soufflé with Broccoli and Cauliflower
A hearty soufflé featuring broccoli and cauliflower, crafted from fresh ingredients in the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g Cauliflower
- 200 g broccoli
- Salt
- 3 eggs
- 60 g softened butter
- 100 g quark (20% fat)
- 100 g grated cheese (e.g., parmesan, mountain cheese)
- Salt
- nutmeg
- Pepper
- butter (for the molds)
Instructions
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1.
Bring a large pot of salted water to a boil. Clean and cut cauliflower into uniform florets; do the same with broccoli. Cook the vegetables in boiling salted water until tender. Pass the hot cauliflower through a potato masher, cool the broccoli, then drain.
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2.
Preheat the oven to 200°C. Grease the ramekins well.
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3.
Separate the eggs for the soufflé mixture. Whisk the egg whites into stiff peaks and chill. Cream the butter, then fold in yolks, quark, cauliflower mash, and cheese. Season the batter and fold in the beaten egg whites.
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4.
Fill the ramekins halfway with the batter, top with broccoli florets, and spread remaining batter over them. Bake for about 15 minutes until golden brown, then serve immediately.
