Vegetable soufflé with Gruyère AOP and Emmentaler AOP cheese

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Meatless

Ingredients

serves four

1 gratin dish of 31 cm length. Butter for the dish

500 g of vegetables, according to taste, e.g. broccoli, cauliflower, baby carrots, beans, courgettes. Salt and pepper.

50 g of butter
70 g of flour
5 dl of milk
100 g of grated, spicy Gruyère AOP
100 g of grated, spicy Emmentaler AOP
salt, pepper, nutmeg
1 seeded, red chili pepper
1 finely chopped spring onion
6 egg yolks
6 egg whites, firmly beaten

Recipe source

These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:

www.swissmilk.ch/rezepte

Preparation

1 Cut the vegetables into manageable pieces. Season with salt and pepper; cook until al dente and spread out in the buttered gratin dish.
2 Melt the butter in a pan, add flour and warm for 1 minute without browning.
3 Stir in the milk with a whisk, bring to the boil, and simmer for two minutes on a low heat.
4 Stir in the Gruyère and Emmentaler and season with salt, pepper and nutmeg.
5 Dice 3/4 of the chili peppers. Cut the remaining peppers into thin strips and put to one side with some spring onions for the garnish.
6 Mix together the diced chili peppers, spring onions and egg yolks.
7 Stir the egg whites into the cheese mix and spread on the vegetables. Garnish with the chili pepper strips and the remaining spring onions.
8 Bake for approx. 30 mins. in the oven, preheated to 200° C.