Watercress Souffle

Author: Canadian Living

Bright green flecks of peppery watercress dot this dish – ideal for a luncheon.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: May 2009

Ingredients

  • 3 tablespoons butter
  • 2 tablespoons finely grated Parmesan cheese
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup milk
  • 8 eggs separated
  • 2 cups watercress leaves finely chopped
  • 1/2 teaspoon Dijon mustard

Method

Grease 8- x 3ß-inch (2.5 L) soufflé dish with 1 tsp (5 mL) of the butter; sprinkle evenly with Parmesan cheese. Set aside.

In saucepan, melt remaining butter over medium heat. Stir in flour, salt and pepper; cook, stirring, for 1 minute. Whisk in milk; cook, whisking, until thickened, about 5 minutes. Pour into large bowl; whisk in egg yolks, watercress and mustard. Set aside.

In separate bowl, beat egg whites until stiff peaks form. Fold one-third into egg yolk mixture; fold in remaining whites. Pour into prepared dish.

Bake in 400°F (200°C) oven until puffed, dark golden and firm to the touch, about 30 minutes. Serve immediately.

Nutritional facts Per each of 6 servings: about

  • Sodium 371 mg
  • Protein 11 g
  • Calories 193.0
  • Total fat 14 g
  • Cholesterol 268 mg
  • Saturated fat 7 g
  • Total carbohydrate 6 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 20.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 21.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Watercress Souffle

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