Passover Vegetable Souffle Recipe 45 Food

PASSOVER VEGETABLE CUPS

Steps:

• Cook broccoli until defrosted and drain well.
• Add all ingredients and mix well.
• Put mixture into greased muffin tins.
• Bake 40-50 minutes in a preheated 350F oven.

PASSOVER VEGETABLE SOUFFLE RECIPE - (4/5)

Steps:

• Cook spinach, follow package directions. Saute rest of vegetables for approx. 10 minutes. Mix eggs, matzoh meal, salt, and pepper together. Add vegetables to egg mixture and mix throughly. Pour into a greased casserole and bake at 350 degrees for 45 to 50 minutes.

CARROT SOUFFLE FOR PASSOVER

Steps:

• Blend carrots and margarine in food processor. Add rest of ingredients and mix well. Pour into lightly greased baking dish.
• Mix topping ingredients and sprinkle on top. Bake at 350 for 25-35 minutes or until set.

SALTY, SPICY VEGETABLE SOUFFLé

Steps:

• In a small saucepan, melt 2 and 1/2 tablespoons butter over medium heat. Whisk in flour and cook for 2 minutes, stirring frequently. Remove from heat and whisk in warm milk. Return to heat and cook, whisking constantly, until thickened, 2 to 3 minutes
• In a small bowl, whisk yolks. Whisking constantly, dribble yolks into the saucepan until they are completely incorporated. Scrape mixture into a large bowl and cool to room temperature
• Heat oven to 375 degrees. Grease a 1 and 1/2 quart soufflé dish with remaining 1/2 tablespoon butter and sprinkle the bottom and sides evenly with cheese
• In a clean mixing bowl, beat egg whites with a pinch of salt until they form stiff peaks, but are not dry. Fold a third of the whites into yolk mixture to lighten it, then fold in remaining whites. Gently fold in vegetables
• Immediately scrape mixture into prepared dish. Transfer to oven and bake until puffed, golden and slightly firm to the touch, about 30 minutes. Do not open the oven door during baking. Serve immediately

PASSOVER BROCCOLI SOUFFLE

Steps:

• Cook broccoli and drain.
• Put in blender with egg yolks, onion, 2 tablespoons vegetable soup mix and mayonnaise.
• Add grated zucchini and matzo meal.
• Beat egg whites separately.
• Fold into vegetable mixture.
• Grease a 9X13 inch pan.
• Bake at 350 degrees till browned for 1 hour.

CARROT SOUFFLE FOR PASSOVER

Steps:

• Preheat oven to 375°F.
• Oil a 6-cup souffle dish.
• Combine the first ingredients in a large mixing bowl.
• Heat the oil in a small saucepan and add cake meal, stirring well with wire whisk until well blended.
• Add the orange juice to the saucepan and cook until mixture thickens, stirring constantly.
• Combine the saucepan mixture with the carrot mixture and add beaten egg yolks; mix thoroughly.
• In a separate bowl, beat egg whites with salt until stiff.
• Fold egg whites into carrot mixture and pour into prepared souffle dish.
• Bake in lower third of the oven about 40 minutes. until puffed and brown and serve immediately.