Vegetable Souffle

This is a nonspecific recipe, really. It can be any vegetable you like. Broccoli? Zucchini? Carrot? Sure, whatever, as long as it’s chopped fine. You may want to use your food processor for that task depending on the type of veg you are using. Something like a zucchini would become a goopy paste but carrots or broccoli might hold up better. You may even try using frozen cooked vegetables and processing them while still frozen to help them hold their textures. Just an idea.

Vegetable Souffle (325° 40 min)

Stir 1/4 c flour into 1/2 c mayonnaise

Add 1/4 tsp salt – sash pepper. Don’t overmix.

Stir in 1/4 tsp milk, 1 c finely chopped cooked vegetables. Beat 4 egg whites – Fold in 1 1/2 qt

Bake 40 min until done

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