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Vegetable Souffle

24-30 servings

Not a true souffle, but an excellent hot main or side dish. Low fat, high calcium as designed here.

Preheat your oven to 350 degrees and put a big flat pan full of water on the bottom of the oven. Put the rack below the middle of the oven.

Butter a 13"x20"x2" pan or a large oval roaster and dust it with Parmesan cheese.

Prepare a white sauce:

1/3 C arrowroot
OR C cornstarch
OR 1 C wheat or rice flour
1 T paprika
1 T curry powder
1 C instant dry milk powder
1/2 gallon milk

Beat or blenderize these ingredients in a large sauce pan with a handheld beater or blender until mixed. Then cook over a medium heat, stirring frequently to prevent lumping or scorching.

After it has thickened to medium consistency, set aside to cool.

Separate: 12 large eggs

Beat up the yolks, then add the white sauce to the egg yolks (not the other way round!!!) by beating 1 C of sauce at a time into the yolks until they are completely blended.

Beat the whites very stiff. This takes about 15 minutes with a good handbeater.

Fold into the egg yolk/ white sauce mix:

8 C chopped drained cooked vegetables *(see note)

Pour this mixture onto the egg whites and fold them together gently but thoroughly.

Pour into the prepared pan. Place the pan in the center of a lower rack in the oven.

Bake uncovered about 75 minutes. It will be firm around the edge and softer but not liquid around the center when done. Dont open the oven the first 50 minutes.

Variations: You can add 8 ounces = 2 C grated cheese to the white sauce as soon as it has thickened, or open the oven and sprinkle the dish with grated cheese about 10 minutes before it's done.

*You need cooked, chopped, well drained vegetables at room temperature, such as chopped spinach, chopped boccoli, cooked mushrooms, cauliflower, etc.

Quickest Vegetable Souffle (the one with the soup)

Substitute 2 quarts (6 cans)of condensed cream of mushroom or cream of celery soup for the white sauce.