Brussels Sprouts Souffle
An earthy souffle using Brussels sprouts and mozzarella cheese, perfect for Sunday brunch.
Yield
4 servingsPrep
20 minCook
90 minReady
110 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
brussels sprouts
|
|
| 3 | tablespoons |
butter
|
|
| ¼ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
freshly ground |
|
| 1 | cup |
milk
|
|
| 1 | teaspoon |
onions
grated |
|
| 4 | large |
eggs
separated |
|
| 1 | cup |
mozzarella cheese
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
brussels sprouts
|
|
| 45 | ml |
butter
|
|
| 59 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
freshly ground |
|
| 237 | ml |
milk
|
|
| 5 | ml |
onions
grated |
|
| 4 | large |
eggs
separated |
|
| 237 | ml |
mozzarella cheese
grated |
*
|
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.
