Brazil

Chuchu

Carrot

Eggplant

liquid milk

Eggs

Green pepper

Olive oil

Salt

Rosemary Seasoning

Basil

Bald bread from the day before

Water

Margarine

Souffle Of Vegetables

.Coloque o pão careca no liquidificador e bata até ficar uma farinha bem fina, reserve.
. Separe a clara da gema, reserve.
.Corte os legumes, o pimentão, o tempero de Alecrim, o azeite de oliva e a água e coloque numa panela de pressão e cozinhe por 3 minutos.
.Coloque a margarina numa panela e acrescente a farinha do pão careca, deixe dourar por 3 minutos e acrescente o leite líquido. Deixe cozinhar até engrossar. Ao desligar o fogo acrescente o manjericão.
. Na panela dos legumes cozidos, acrescente a gema peneirada e misture delicadamente as claras batidas em neve. Despeje a mistura num refratário que possa ir ao forno, untada e enfarinhada.
. Cozinhe até a massa ficar dourada.
. Sirva imediatamente.

.Place the bald bread in the blender and beat until it becomes a very fine flour, set aside.
. Separate the white from the yolk, set aside.
.Cut the vegetables, pepper, rosemary seasoning, olive oil and water and place in a pressure cooker and cook for 3 minutes.
.Place the margarine in a pan and add the flour from the bald bread, let it brown for 3 minutes and add the liquid milk. Let it cook until it thickens. Turn off the heat, add the basil.
. In the pan of the cooked vegetables, add the sieved yolk and gently mix the beaten egg whites. Pour the mixture into a refractory that can go in the oven, greased and floured.
. Cook until the dough is golden.
. Serve immediately.

Souffle Of Vegetables

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