Twice-baked Gruyere Souffles with Baby Vegetables


Australian Gourmet Traveller recipe for Twice-baked Gruyère soufflés with baby vegetables

What you will need

60 gm butter

60 gm plain flour

350 ml hot milk

80 gm Gruyère, coarsely grated

20 gm parmesan, coarsely grated

4 eggs, separated

1 egg yolk

For dusting: white polenta

  Gruyère cream 200 ml pouring cream

30 gm Gruyère, coarsely grated

30 gm parmesan, coarsely grated

2 egg yolks

  Baby vegetables 200 gm baby leeks (about 1 bunch), trimmed

400 gm Dutch carrots (about 1 bunch), trimmed, scrubbed

250 gm baby turnips (about 1 bunch), trimmed

40 gm butter, coarsely chopped


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