Cheesy bubble and squeak souffle recipe

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(12 ratings)

A great vegetarian souffle with Cheddar cheese. It is light and yet substantial with potatoes and brussels sprouts.

By
Published In Recipes
Serves 4
Preparation Time 30 mins
Cooking Time 45 mins
Total Time 1 hours 15 mins
Cost Range Cheap
Nutrition Per Portion RDA
Calories 521 Kcal 26%
Fat 25 g 36%
Saturated Fat 11 g 55%

This light, yet substantial, meal of cheese and vegetable souffle will make and great meal for the whole family.

Ingredients

  • 750g (1½lb) potatoes, peeled and halved
  • Salt and freshly ground black pepper
  • 500g tub ready-made white sauce
  • 250g (8oz) cooked Brussels sprouts
  • 2 eggs, separated
  • 100g (3½oz) Cheddar cheese, grated

WEIGHT CONVERTER

to

4 x 150ml (¼ pint) ramekin dishes, buttered

Method

  1. Put the potatoes in a pan, cover with salted water, bring to the boil and simmer for 20 mins until tender.
  2. Set the oven to Gas Mark 6 or 200°C. Put the white sauce and sprouts in a food processor and blend until smooth. Add the egg yolks.
  3. Drain and mash the potatoes, and stir in the sprout sauce.
  4. Whisk the egg whites in a clean bowl to stiff-peak stage. Fold into the mash mixture. Spoon into the ramekin dishes and sprinkle with cheese. Put dishes on a baking tray and bake for 25 mins.
Top Tip for making Cheesy bubble and squeak souffle

The mash and sauce canbe prepared up to a dayin advance. Fold in thewhisked egg whites justbefore cooking.

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