Emerald Souffle

Name: Emerald Souffle
Ingredients: 1 lb. bok choy; 2 Tbsp. margarine or butter; 2 Tbsp. whole wheat pastry flour; 1 c. evaporated skim milk or soy milk; 3 eggs or 3/4 c. egg substitute; 1/2 c. shredded Cheddar cheese; 1/2 tsp. herbal salt substitute; pinch of freshly ground black pepper; pinch of mace; 3 large egg whites; 6 sprigs fresh chervil or parsley for garnish

11 ingredients

9 steps

Ingredients

1 lb. bok choy
2 Tbsp. margarine or butter
2 Tbsp. whole wheat pastry flour
1 c. evaporated skim milk or soy milk
3 eggs or 3/4 c. egg substitute
1/2 c. shredded Cheddar cheese
1/2 tsp. herbal salt substitute
pinch of freshly ground black pepper
pinch of mace
3 large egg whites
6 sprigs fresh chervil or parsley for garnish

Directions

1

Preheat oven to 350°.
2

Grease a souffle dish.
3

Steam bok choy until tender, about 10 minutes.
4

Drain and chop in a food processor.
5

Set aside.
6

Melt margarine in a medium size saucepan. Add flour and cook, stirring constantly, for one minute.
7

Add milk and slowly bring to a boil, stirring constantly.
8

Remove from heat and stir in bok choy, eggs, cheese, salt, pepper and mace.
9

Set aside.