3 Vegetable Souffle

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.