3 Vegetable Souffle


 This recipe serves 6


  • 2 cups carrots, peeled and chopped Carrots, raw
  • 1 24 oz cauliflower, separated into florets
  • 1 11 oz broccoli, stems peeled, separated into florets 1" pieces
  • 3/4 cup whipping cream Cream, fluid, heavy whipping
  • 6 Tbs butter, melted Butter, without salt
  • 3 eggs Egg, whole, raw, fresh
  • grated nutmeg Spices, nutmeg, ground
  • salt and pepper Peppers, sweet, red, cooked, boiled, drained, with salt
  • parsley sprigs Parsley, raw


Step 1

Cook all vegetables separately and drain. Puree each separately adding 1/4 cup cream, 2 tablespoons of butter, 1 egg, nutmeg and salt and pepper. Heat oven to350F. Butter small ramekins, (serving one or two as needed). Spoon 1/6 or 1/3 of each mixture into each ramekin to form layers. Place in roaster adding enough water to come 1/2 way up the sides. Cover ramekins with waxed paper. Bake until set, about 30-45 minutes, adjusting oven temperature so water does not evaporate. Remove from water bath. Allow to set 10 minutes before removing from ramekins. To remove from ramekins run a knife around the edge and invert onto plates. Garnish and serve immediately.


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