Winter vegetable soufflé

Serves 4. Preparation 25 minutes. Cooking 35 minutes.


  • Cooked potatoes (225g/8oz)
  • Cooked cauliflower, carrot, swede, parsnip or Brussels sprouts, or a mixture of any of these (225g/8oz)
  • Single cream (4 dessert spoons)
  • 3 egg yolks, separated
  • Grated cheese (1 5g/4oz)
  • Salt and black pepper
  • To serve: mixed salad leaves


  1. Preheat oven to 220°C/200°C fan/gas mark 7.
  2. Mash together the cooked potatoes with the other cooked vegetable(s).
  3. Beat the cream, egg yolks, grated cheese, and salt and pepper into the vegetable mixture.
  4. Whisk the egg whites until stiff, then fold them lightly but evenly into the vegetable mixture.
  5. Spoon the mixture into a greased 18cm/7 inch soufflé dish.
  6. Bake for 20 minutes until the soufflé has risen well and is lightly browned on top.
  7. Serve immediately with a mixed salad.


Suitable for:

  • vegetarians
  • people with sickness or nausea
  • people with a dry or sore mouth.

Nutritional information

Energy 272.9kcal; Protein 15.4g;; Total fat 18.4g (of which saturates 9.5g); Carbohydrate 12.8g; Fibre 2.1g.