Vegetable Souffle

1. 1

   According to what vegetables you decide to use, blanch mixed vegetables for 3 minutes and cook squash in boiling water for 10 minutes.

2. 2

   Drain well.

3. 3

   In saucepan over heat, melt butter, then add flour and stir in milk.

4. 4

   Cook until thickened.

5. 5

   Remove from heat and set aside.

6. 6

   Beat egg yolks until fairly stiff and add to sauce.

7. 7

   Add seasonings and mix well.

8. 8

   Add vegetables of choice. Beat egg whites until stiff and fold into mixture.

No additional tips available.