Small Vegetable 'Souffles'
These are lovely little pies, pretty to look at as well as good to enjoy.
Maybe not the quickest dish to prepare but can be served as a side dish and also as a starter and it will be warmly greeted by all your guests.
Preparation time: 20 minutes
Cooking time: 15 minutes + 45 minutes in the oven.
2/4 vegetable of your choice (green beans, cauliflower, broccoli, peas, courgettes, spinach, mushrooms).
Celery (1 stalk)
Salt, pepper (or paprika), nutmeg
Parsley finely chopped (can add other herbs if you want)
Cut the vegatbles into small pieces and boil them. Once ready drain and cool them under running cold water. (if you like spinach and mushrooms, just cut the mushrooms into slices; heat some oil with some crushed garlic on low heat, add the mushrooms and the spinach - can use frozen ones - and cook for about 10 minutes).
Put some butter and oil in a pan and add the onion, celery and parsley all thinly chopped.
Let them cook slowly; add some wine and let it evaporate and then add some water and cook until the onion is translucent and soft.
Add the vegatbles with salt and pepper or parpika and also add the beaten eggs with nutmeg, and parmesan. Mix and add a little bit of milk and flour.
Pour into an oven proof dish or into single moulds previously covered with butter and breadcrums.
Add some more breadcrumbs and butter flakes on top and put into a hot oven (150 degrees) for about 40 minutes. Put the oven grill on for an additional 5 minutes unitl they become darker on the top.
You can have a souffle with just one vegatble for example courgette or mix the vegatbales up.
Two different vegetables together make them more interesting. I like combinations like cauliflower and peas, courgette and green beans, spinach and mushrooms but let your taste prevail.
You can serve them either warm or cold and garnish with some tomato sauce on top.