Soufflé aux légumes et au fromage

Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, Soufflé aux légumes et au fromage. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Soufflé aux légumes et au fromage is one of the most favored of current trending meals in the world. It's easy, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Soufflé aux légumes et au fromage is something that I've loved my whole life.

Many things affect the quality of taste from Soufflé aux légumes et au fromage, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Soufflé aux légumes et au fromage delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Soufflé aux légumes et au fromage is Pour 4 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Soufflé aux légumes et au fromage estimated approx 25mn.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have Soufflé aux légumes et au fromage using 8 ingredients and 5 steps. Here is how you can achieve that.

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Une recette que je tiens de ma maman, pour 4 en plat unique

Ingredients and spices that need to be Make ready to make Soufflé aux légumes et au fromage:

1. 300 g pomme de terre en purée
2. 150 g chou-fleur en purée
3. 150 g carottes en purée
4. 3 œufs
5. 100 g gruyère râpé
6. 4 c à s de crème (ou yaourt, skyr...)
7. Sel, poivre
8. 1 pincée de noix de muscade

Instructions to make to make Soufflé aux légumes et au fromage

1. Séparez les blancs des jaunes
2. Mélangez les jaunes avec les purées puis ajoutez le yaourt, le gruyère, assaisonnez
3. Montez les blancs en neige ferme avec une pincée de sel et incorporez au mélange précédent
4. Remplissez aux 3/4 un plat à bords hauts (huilé ou beurré) ou dans des ramequins, passez la lame d’un couteau humide tout autour
5. Enfournez pendant 25mn à 210°C pour des ramequins (10mn de plus pour un gros) puis servez aussitôt

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