Bright green flecks of peppery watercress dot this dish – ideal for a luncheon.
- Portion size 6 servings
- Credits : Canadian Living Magazine: May 2009
- 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
MethodGrease 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
- Iron 7.0
- Folate 20.0
- Calcium 11.0
- Vitamin A 21.0
- Vitamin C 7.0