Vegetable Soufflé with Parsley, Sage & Rosemary by Amelia Freer
Photo by Emma Goodwin

Vegetable Soufflé with Parsley,
Sage & Rosemary

GLUTEN-FREE, DAIRY-FREE

This is a fun way to use your spiralized vegetables; I think they look so pretty this way and help to keep the soufflé light and fluffy. Don’t be put off by the name ‘soufflé’ as this is just my simplified version and much easier to make. These are great to serve at breakfast, or they work equally well with salad for lunch or supper. Why not make a few in advance, as they will last for up to 3 days in the fridge (although they will drop in height and not look so pretty once they have cooled).

makes 5-6

Vegetable Soufflé with Parsley, Sage & Rosemary by Amelia Freer
Photo by Emma Goodwin
INGREDIENTS

Electric spiralizers are great

coconut oil for greasing
1 large carrot, spiralied
2 medium courgette, spiralied
2 spring onion, sliced
handful of parsley, finely chopped
1 tsp herb salt
¼ tsp white pepper
12 eggs
40g Maldon salt
10g sage leaves
10g rosemary
extra herb salt


STEP-BY-STEP

Pre heat oven to 200/180c fan. Grease 6 individual ramekins with coconut oil.

Make the herb salt in a small food processor or blender, whizzing until fine. You will have more than you need but save for roast vegetables, or a flavour boost to soups or salads. Leave in an open jar to dry out.

Beat the eggs with the white pepper and herb salt, then add the parsley and spring onions. Divide the spiralled vegetables evenly between ramekins, then pour over the egg mix, leaving at least 1cm from the top.

Place the ramekins on a baking tray and cook for 20-25 minutes until a skewer comes out clean. They will puff up tall in the oven but reduce in height as they begin to cool. Serve hot.


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INGREDIENTS

Electric spiralizers are great

coconut oil for greasing
1 large carrot, spiralied
2 medium courgette, spiralied
2 spring onion, sliced
handful of parsley, finely chopped
1 tsp herb salt
¼ tsp white pepper
12 eggs
40g Maldon salt
10g sage leaves
10g rosemary
extra herb salt


STEP-BY-STEP

Pre heat oven to 200/180c fan. Grease 6 individual ramekins with coconut oil.

Make the herb salt in a small food processor or blender, whizzing until fine. You will have more than you need but save for roast vegetables, or a flavour boost to soups or salads. Leave in an open jar to dry out.

Beat the eggs with the white pepper and herb salt, then add the parsley and spring onions. Divide the spiralled vegetables evenly between ramekins, then pour over the egg mix, leaving at least 1cm from the top.

Place the ramekins on a baking tray and cook for 20-25 minutes until a skewer comes out clean. They will puff up tall in the oven but reduce in height as they begin to cool. Serve hot.


Print Friendly, PDF & Email