Name: Cheesy bubble and squeak souffle recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: Serves: 4
Cuisine: British
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

Nutrition Per PortionRDA

Calories

521 Kcal

26%

Fat

25 g

36%

Saturated Fat

11 g

55%

By GoodtoKnow

published 20 September 19

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

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grams

cups

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

Method

Put the potatoes in a pan, cover with salted water, bring to the boil and simmer for 20 mins until tender.
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.
Drain and mash the potatoes, and stir in the sprout sauce.
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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