Vegetable souffle

Yield: 8 Servings

Measure 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 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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