Vegetable Souffle

Directions

1. 1
   According to what vegetables you decide to use, blanch mixed vegetables for 3 minutes and cook squash in boiling water for 10 minutes.
2. 2
   Drain well.
3. 3
   In saucepan over heat, melt butter, then add flour and stir in milk.
4. 4
   Cook until thickened.
5. 5
   Remove from heat and set aside.
6. 6
   Beat egg yolks until fairly stiff and add to sauce.
7. 7
   Add seasonings and mix well.
8. 8
   Add vegetables of choice. Beat egg whites until stiff and fold into mixture.