Green bean and carrot souffle with parmesan cheese
Discover the epitome of savory elegance with our Green Bean and Carrot Soufflé! This delicious dish blends tender carrots, crisp green beans, and rich Parmesan cheese into a light, airy bake. Perfectly balanced with a hint of onion and a touch of butter, it's an irresistible choice for gourmet dinners or special occasions. Delight your palate with this sophisticated yet easy-to-make soufflé, featuring wholesome ingredients and a burst of flavor in every bite.
- 01 Apr 2024
- Cook time 20 min
- Prep time 20 min
- 4 Servings
- 9 Ingredients
The Green Bean and Carrot Soufflé with Parmesan Cheese is a delightful and savory dish that melds the flavors of fresh vegetables with the creamy and nutty taste of parmesan cheese. This soufflé is not only visually appealing but also packed with nutrients, making it a perfect side dish or a light main course.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C). Grease a 2-quart soufflé dish or a similar baking dish with butter, and set aside.
- In a large pot, add water and bring it to a boil. Add the chopped carrots and green beans. Cook until they are tender, about 5-7 minutes. Drain and set aside to cool slightly.
- In a saucepan over medium heat, melt the butter and add the finely chopped onion. Sauté until the onions are soft and translucent, stirring occasionally, for about 5 minutes. Remove from heat and set aside.
- In a large mixing bowl, combine the sautéed onions, cooked carrots, and green beans. Using a blender or food processor, blend the mixture until smooth.
- Add the flour and baking powder to the mixture and blend again until fully incorporated.
- Return the mixture to the mixing bowl (if using a blender/processor).
- Add the milk and 3 oz (about 85g) of the grated parmesan cheese to the vegetable mixture. Stir until well combined.
- In two separate bowls, separate the eggs into whites and yolks.
- Lightly whisk the egg yolks and then stir them into the vegetable mixture.
- In a clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form.
- Gently fold the beaten egg whites into the vegetable mixture a little at a time. Be careful not to overmix, as you want to keep the mixture light and airy.
- Pour the soufflé mixture into the prepared dish. Sprinkle the remaining 0.5 oz (about 15g) of parmesan cheese on top.
- Place the dish in the preheated oven and bake for 35-40 minutes, or until the soufflé is puffed up, golden brown on top, and set in the center.
- Remove from the oven and serve immediately. Enjoy your Green Bean and Carrot Soufflé with Parmesan Cheese!
Tips:
- Prepare the Vegetables: Ensure the carrots and green beans are tender by boiling or steaming them before mixing into the soufflé.
- Consistency of the Béarnaise Sauce: When cooking the butter, flour, and milk mixture, make sure it’s smooth and thickened enough to coat the back of a spoon.
- Perfect Egg Whites: Whip the egg whites to stiff peaks and gently fold them into the mixture to achieve a light and airy soufflé.
- Preheated Oven: Ensure your oven is fully preheated to guarantee your soufflé rises properly.
- Serve Immediately: Soufflés have a tendency to deflate quickly, so serve immediately out of the oven to enjoy it at its best texture and flavor.
Enjoy your beautifully risen Green Bean and Carrot Soufflé, baked to perfection with a golden brown top and a light, airy texture inside. The combination of green beans, carrots, and parmesan cheese creates a delicious and nutritious dish that is sure to impress your family and guests.
| Nutrition Facts | |
|---|---|
| Serving Size | 330 grams |
| Energy | |
| Calories 350kcal | 14% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 4.30g | 11% |
| Sugar 11g | 11% |
| Fat | |
| Fat 20g | 23% |
| Saturated 10g | 32% |
| Cholesterol 220mg | - |
| Vitamins | |
| Vitamin A 800ug | 89% |
| Choline 180mg | 33% |
| Vitamin B1 0.23mg | 19% |
| Vitamin B2 0.51mg | 39% |
| Vitamin B3 1.42mg | 9% |
| Vitamin B6 0.32mg | 19% |
| Vitamin B9 77ug | 19% |
| Vitamin B12 1.27ug | 53% |
| Vitamin C 14mg | 16% |
| Vitamin E 1.31mg | 9% |
| Vitamin K 40ug | 35% |
| Minerals | |
| Calcium, Ca 560mg | 43% |
| Copper, Cu 0.11mg | 0% |
| Iron, Fe 2.19mg | 20% |
| Magnesium, Mg 54mg | 13% |
| Phosphorus, P 450mg | 36% |
| Potassium, K 650mg | 19% |
| Selenium, Se 24ug | 46% |
| Sodium, Na 840mg | 56% |
| Zinc, Zn 2.44mg | 22% |
| Water | |
| Water 260g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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