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Vegetable Souffles


  • 250 ml extra thick Bechamel Sauce

  • 3 egg yolks

  • 4 egg whites

  • 250 ml pureed vegetables such as carrot, squash, spinach or peas

  • grated Cheese to taste, such as cheddar or gruyere

  • 1 tablespoon chopped Fresh herb


  • 1.

    Butter 8 ramekins or one 4-cup/1-litre baking dish or soufflé dish and dust, if you like, with grated parmesan.

  • 2.

    Heat the oven to 400°F/200°C.

  • 3.

    Bring a large kettle to the boil.

  • 4.

    Whisk the yolks into hot béchamel.

  • 5.

    Remove from the heat and whisk in the vegetable purée and cheese.

  • 6.

    Season very highly.

  • 7.

    Beat the whites to stiff peaks.

  • 8.

    Stir some white into the vegetable base to loosen it up.

  • 9.

    Then pour the vegetable mixture over the remaining whites and fold together gently.

  • 10.

    Spoon into the baking dishes.

  • 11.

    Run a finger around the edge so they’ll rise evenly.

  • 12.

    Place the ramekins in the bain-marie.

  • 13.

    Pour water into the bain marie.

  • 14.

    Bake until puffed high and golden on top, but still creamy in the centre, 15 to 25 minutes.

  • 15.

    Remove from the water bath and serve immediately.

  • 16.

    Or, let the soufflés sink down in the ramekins.

  • 17.

    Heat the oven to 425ºF/220ºC.

  • 18.

    Flip the soufflés out into a gratin dish.

  • 19.

    Pour over a little cream mixed with left-over béchamel.

  • 20.

    Sprinkle with herbs and parmesan.

  • 21.

    Bake five to seven minutes until they puff up again and the sauce bubbles.

  • 22.



*On the show, I used cheddar cheese and dill.

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