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Brussels Sprouts Souffle

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Brussels Sprouts Souffle

An earthy souffle using Brussels sprouts and mozzarella cheese, perfect for Sunday brunch.

 

Yield

4 servings

Prep

20 min

Cook

90 min

Ready

110 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
½ pound brussels sprouts
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3 tablespoons butter
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¼ cup all-purpose flour
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½ teaspoon salt
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teaspoon black pepper
freshly ground
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1 cup milk
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1 teaspoon onions
grated
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4 large eggs
separated
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1 cup mozzarella cheese
grated
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Ingredients

Amount Measure Ingredient Features
226.8 g brussels sprouts
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45 ml butter
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59 ml all-purpose flour
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2.5 ml salt
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0.6 ml black pepper
freshly ground
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237 ml milk
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5 ml onions
grated
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4 large eggs
separated
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237 ml mozzarella cheese
grated
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Directions

Grease a 2 quart souffle dish or individual souffle dishes very thoroughly and set aside.

Preheat oven to 300℉ (150℃).

Cook the Brussels sprouts in small amount of water until just barely tender, do not overcook, drain, and chop.

In a medium sized pot melt, the butter and add flour, salt, and pepper over medium heat.

Add milk and onion and stir constantly until thickened.

Beat the egg yolks, add some of the hot milk to temper, whisk, add some more hot milk whisk and then and then whisk it all into the pot.

Add cheese and cook for one minute, stirring constantly.

Add the Brussels sprouts and remove from heat.

Beat egg whites in an impeccably clean bowl until stiff. Gently and quickly fold into the souffle mixture.

Turn into the souffle dish.

Bake at 300℉ (150℃) for 1½ hours and serve immediately.



* not incl. in nutrient facts Arrow up button

Comments


anonymous United States

Instead of adding mozzarella, I added white cheddar shredded cheese to mine and it was delicious!

 

 

Nutrition Facts

Serving Size 188g (6.6 oz)
Amount per Serving
Calories 24659% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 243mg 81%
Sodium 640mg 27%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 7%
Sugars g
Protein 25g
Vitamin A 22% Vitamin C 59%
Calcium 18% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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