Green Bean And Lemon Dill Soufflé (Gluten-Free)

Name: Green Bean And Lemon Dill Soufflé (Gluten-Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: olive oil, for greasing; 1 1/2 lbs green beans, trimmed and cut in half; 1/2 cup dill weed, stems removed; 4 eggs, separated; 4 tablespoons butter; 1/3 cup gluten-free flour or 1/3 cup rice flour; 1 1/2 cups milk (I used flaxseed milk) or 1 1/2 cups nondairy milk (I used flaxseed milk); 1/4 teaspoon salt; pepper; 2 tablespoons lemon juice; 1 teaspoon lemon zest (from one lemon); 3 tablespoons parmesan cheese, grated; 1/2 teaspoon salt

Servings: persons

olive oil, for greasing
1 1/2 lbs green beans, trimmed and cut in half
1/2 cup dill weed, stems removed
4 eggs, separated
4 tablespoons butter
1/3 cup gluten-free flour or 1/3 cup rice flour
1 1/2 cups milk (I used flaxseed milk) or 1 1/2 cups nondairy milk (I used flaxseed milk)
1/4 teaspoon salt
pepper
2 tablespoons lemon juice
1 teaspoon lemon zest (from one lemon)
3 tablespoons parmesan cheese, grated
1/2 teaspoon salt

1
Preheat the oven to 400u00b0F/200u00b0C Spray a souffle dish with olive oil.
2
Cook the green beans in boiling water for 5 minutes. Drain.
3
Puree the beans and dill in a food processor or blender. Add egg yolks and blend.
4
In a medium sauce pan, melt butter. Add flour and whisk. Add milk and whisk.
5
Cook for a few minutes until it becomes creamy. Do not let it boil. Season with salt and pepper.
6
In a large bowl, mix the green bean mixture, white sauce, Parmesan cheese, lemon juice and zest.
7
In another bowl, whisk the egg whites into stiff peaks and fold in the green bean mixture.
8
Transfer into the greased souffle dish and bake for 20 minutes.
9
Lower the oven temperature to 350u00b0F/180u00b0C and bake for an additional 5 minutes.
10
Infuse love and serve immediately.

440

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: olive oil, for greasing, 1 1/2 lbs green beans, trimmed and cut in half, 1/2 cup dill weed, stems removed, 4 eggs, separated, and more.

Yes, Green Bean And Lemon Dill Soufflé (Gluten-Free) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!