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Well, not that kind some of you are used to, unless you are Peruvian or know about Peruvian food. :)

I am not sure why we call it souffle. This is not desert nor behave like one. :D . However, it might be because it uses egg yolks and beaten egg whites as well. Whatever the case, it is still delicious, easy to make but messy to prepare. There are hundreds of recipes using all kind of veggies that you may find in the internet. In my I used broccoli and potato. It was the first time for me, so I wanted to keep it simple. My sister, the cook of the family, gave me her recipe. I already tried it, and it tasted yummy!!

I included the recipe below if you want to venture out.

Remember, you could replace this veggies and potatoes, for something you love. Hope you have fun. Happy cooking!!

Ingredients:

* 3 Tb butter

* 3 Tb of flour ready * 1 cup of fresh milk

* 3 eggs * 4 cups of cooked broccoli sprigs * 1 small potato * Four tablespoons of grated Parmesan cheese * Salt, pepper and grated nutmeg

Preparation:

Bechamel sauce:

Melt the butter in a skillet over medium heat, when melted pour the flour, stirring for 3 minutes. In a separate container, or skillet, warm the milk before adding it to the butter/flour mix. Add salt, pepper and nutmeg. Cooked for 3 minutes or until you see the bottom of the pot. Let it cool down. (By the way, you could also add cheese (the one you like) at this stage. I didn’t include it in the ingredients, because I didn’t put it in mine.)

Veggies:

I steamed the broccoli and potato together already cut in small pieces. (remember to peel the potato first). Let it cool.

Egg Whites:

In the mean time, separate the yolks from the whites. Beat the egg whites until fluffy (I looked for “punto nieve” translation and the word for it was “stiff “. Not sure if this makes sense to you, but I added a picture below just in case. White eggs must stick to the spoon.) This will be added into the other ingredients at the end (remember, the sauce and veggies are cooling down).

Pre-heat oven to 350 degrees.

After everything has cool down… incorporate the yolks to the Bechamel sauce, mixing well after each addition. Then, add the broccoli and potato to the sauce. Now you are ready to add the egg whites into this mix. Make sure to move everything around, combining all ingredients together.

Spread butter into a baking dish 30 by 20 inches, or use something similar to the one in the picture below. Pour the mix in the oven resistant dish, spread the Parmesan cheese over it, and baked for 40 to 50 minutes. Remove from oven, let stand. Enjoy!! :D

Warming: Your kitchen might get as messy as mine… heehee

Egg White – Punto Nieve “Stiff”

Messy Kitchen

Mouth watering Souffles!

Another Kind of Art: Souffle Well, not that kind some of you are used to, unless you are Peruvian or know about Peruvian food.

#Another kind of art: souffle #art of cooking #family recipe #Peruvian recipe #recipe