Watercress Souffle
7 people added this to their Recipe Box
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 193 |
| pro | 11 g |
| total fat | 14 g |
| sat. fat | 7 g |
| carb | 6 g |
| fibre | 0 |
| chol | 268 mg |
| sodium | 371 mg |
| % RDI: | - |
| calcium | 11 |
| iron | 7 |
| vit A | 21 |
| vit C | 7 |
| folate | 20 |
Bright green flecks of peppery watercress dot this dish – ideal for a luncheon.
Ingredients
- 3 tbsp butter
- 2 tbsp finely grated Parmesan cheese
- 3 tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup milk
- 8 eggs, separated
- 2 cups watercress leaves, finely chopped
- 1/2 tsp Dijon mustard
Preparation
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.
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.
Source : Canadian Living Magazine: May 2009
- Keywords : Lunch; Eggs; Watercress; Parmesan; Simmer; Bake; Milk; Dijon mustard;
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