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Souffle Of Vegetables

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Souffle Of Vegetables


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Tempo de preparo

1 hour(s)


6 servings

Adriana Guedes

  • Ingredients
  • Recipe
  • Chuchu1 unit(s)
  • Chuchu1/2 unit(s)
  • Carrot1/2 unit(s)
  • Eggplant1 unit(s)
  • liquid milk2 cup
  • liquid milk1/2 cup
  • Eggs4 unit(s)
  • Green pepper1 unit(s)
  • Olive oil to taste
  • Salt to taste
  • Rosemary Seasoning1 unit(s)
  • Basil to taste
  • Bald bread from the day before1 unit(s)
  • Water3/4 cup
  • Margarine3 tablespoon
  1. .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.

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