Vegetable Soufflé

Ingredients

For the cream sauce

• 3 Tbsp butter
• 3 Tbsp all-purpose flour
• 1 cup milk

Or, in place of the milk

• 1/3 cup cream
• 2/3 cup vegetable stock

For the soufflé

• 1 cup cooked vegetables, well drained and finely chopped
• 3 large eggs, separated
• Salt, to taste
• Black pepper, to taste
• Ground nutmeg, to taste
• Hot mushroom sauce, optional, for serving

Suggested vegetables

• Cauliflower, peas, onions, carrots, asparagus, spinach, or broccoli

Method