1 lb (450 g) courgette (zucchini)s, peeled and diced
450 ml (3/4 pint) fresh milk
salt and freshly ground pepper
1/4 teaspoon grated nutmeg
900g (2 lb) mixed root vegetables, cooked
75g (3oz) pearl barley, soaked and cooked
1 vegetable stock cube
3 eggs, separated
450 ml (3/4 pint) fresh milk
salt and freshly ground pepper
1/4 teaspoon grated nutmeg
900g (2 lb) mixed root vegetables, cooked
75g (3oz) pearl barley, soaked and cooked
1 vegetable stock cube
3 eggs, separated
method
1. Gently simmer the courgettes in 300 ml (1/2 pint) milk with the seasoning and nutmeg until soft. Puree until smooth.
2. Place the root vegetables and pearl barley in the bottom of 1 litre (2 pint) buttered souffle dish. Heat the remaining milk to dissolve the stock cube and pour over the vegetables.
3. Beat the egg yolks into the courgette puree.
4. Whisk the egg whites until stiff and fold into the puree.
5. Pile the souffle on top of the vegetables and bake at 190°C (375°F) Mark 5 for 40 minutes until golden brown.
Serve immediately.
2. Place the root vegetables and pearl barley in the bottom of 1 litre (2 pint) buttered souffle dish. Heat the remaining milk to dissolve the stock cube and pour over the vegetables.
3. Beat the egg yolks into the courgette puree.
4. Whisk the egg whites until stiff and fold into the puree.
5. Pile the souffle on top of the vegetables and bake at 190°C (375°F) Mark 5 for 40 minutes until golden brown.
Serve immediately.
serving amount
serves 4
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