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🍽️ Cheese Soufflé with Colorful Vegetables

600 kcal · 30 min · 4 servings

Ingredients

• 800 g potatoes (8 potatoes)
• 6 tbsp rapeseed oil
• salt
• pepper
• 60 g flour Type 1050 (4 tbsp)
• 250 ml milk (1.5 % fat)
• nutmeg
• 2 eggs
• 80 g Emmental (30 % F.i.Tr.)
• 20 g Parmesan (1 piece)
• 200 g small zucchini (1 small zucchini)
• 2 bell peppers (approx. 200 g each, 1 red, 1 yellow)
• 200 g very small mushrooms

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Peel the potatoes.
3. 3. Cut the potatoes into quarters or long wedges.
4. 4. Place the potatoes in a bowl.
5. 5. Add one tablespoon of oil.
6. 6. Season with salt and pepper.
7. 7. Mix everything well so the potatoes are evenly coated.
8. 8. Heat three tablespoons of oil in a small saucepan.
9. 9. Add the flour.
10. 10. Stir constantly to prevent the flour from burning.
11. 11. Let the flour mixture sweat for a short moment.
12. 12. Pour the milk into the saucepan.
13. 13. Reduce the heat to low.
14. 14. Continue stirring with a whisk.
15. 15. Stir until the sauce easily releases from the bottom of the pan.
16. 16. Season the sauce with salt and pepper.
17. 17. Grate some nutmeg directly into the sauce.
18. 18. Remove the saucepan from the heat.
19. 19. Let the sauce cool down to lukewarm.
20. 20. Separate the eggs into yolks and whites.
21. 21. Place the egg whites in a clean bowl.
22. 22. Beat the egg whites with a hand mixer until very stiff.
23. 23. Grate the Emmental cheese finely.
24. 24. Grate the Parmesan cheese finely.
25. 25. Add the grated cheeses to the lukewarm flour mixture.
26. 26. Add the egg yolks.
27. 27. Mix everything well together.
28. 28. Gently fold the beaten egg whites into the cheese mixture.
29. 29. Grease a round baking dish with a diameter of about 20 centimeters and a height of 8 centimeters with one tablespoon of oil.
30. 30. Pour the soufflé mixture into the prepared dish.
31. 31. Line a baking sheet with baking paper.
32. 32. Place the baking dish in the center of the baking sheet.
33. 33. Arrange the prepared potatoes around the dish on the sheet.
34. 34. Preheat the oven to 200 degrees Celsius.
35. 35. Do not use fan-assisted heat, as it is not suitable for soufflés.
36. 36. Set the oven to gas mark 3 if using gas.
37. 37. Place the sheet on the lowest rack.
38. 38. Bake the soufflé and potatoes for 10 minutes.
39. 39. Wash the zucchini in the meantime.
40. 40. Remove the hard ends of the zucchini.
41. 41. Cut the zucchini into 2-centimeter thick slices.
42. 42. Halve the bell peppers.
43. 43. Remove the seeds and white pith from the bell peppers.
44. 44. Wash the deseeded bell peppers.
45. 45. Cut the bell peppers into 2-centimeter wide strips.
46. 46. Clean the mushrooms.
47. 47. Place the mushrooms, zucchini slices, and pepper strips in a bowl.
48. 48. Add the remaining oil.
49. 49. Season the vegetables with a little salt and pepper.
50. 50. Mix the vegetables well with the oil.
51. 51. Place the seasoned vegetables on the baking sheet with the potatoes.
52. 52. Put everything back in the oven for another 20 minutes.
53. 53. Serve the dish immediately.
54. 54. Otherwise, the soufflé will collapse quickly.

Nutrition per serving

• kcal: 600
• Protein: 27 g · Fett/Fat: 31 g · Carbs: 49 g