Vegetable souffle

Yield: 8 Servings

Measure Ingredient
3 tablespoons Flour
3 tablespoons Butter
1 cup Milk
12 ounces Cooked corn or broccoli, or
\N \N Spinach or artichokes
3 \N Eggs
½ cup Mayonnaise
5 \N Green onions and tops,
\N \N Minced
\N \N Salt and freshly ground
\N \N White pepper to taste
\N \N Curry powder to taste
\N \N (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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