Green Bean and Lemon Dill Soufflé (Gluten-Free)

It is very fluffy and the lemon scent in this dish is refreshing. For more healthy gluten-free recipes, please visit my blog, www.InnerHarmonyNutrition.com.

• Ready In: 1 hr
• Serves: 6

Ingredients

•  olive oil, for greasing
• 1 1⁄2 lbs green beans, trimmed and cut in half
• 1⁄2 cup dill weed, stems removed
• 4  eggs, separated
• 4  tablespoons butter
• 1⁄3 cup  gluten-free flour or 1⁄3 cup  rice flour
• 1 1⁄2 cups milk (I used flaxseed milk) or 1 1⁄2 cups  nondairy milk (I used flaxseed milk)
• 1⁄4 teaspoon salt
•  pepper
• 2  tablespoons lemon juice
• 1  teaspoon lemon zest (from one lemon)
• 3  tablespoons parmesan cheese, grated
• 1⁄2 teaspoon salt

Directions

1. Preheat the oven to 400°F/200°C Spray a soufflé dish with olive oil.
2. Cook the green beans in boiling water for 5 minutes. Drain.
3. Purée the beans and dill in a food processor or blender. Add egg yolks and blend.
4. In a medium sauce pan, melt butter. Add flour and whisk. Add milk and whisk.
5. Cook for a few minutes until it becomes creamy. Do not let it boil. Season with salt and pepper.
6. In a large bowl, mix the green bean mixture, white sauce, Parmesan cheese, lemon juice and zest.
7. In another bowl, whisk the egg whites into stiff peaks and fold in the green bean mixture.
8. Transfer into the greased souffle dish and bake for 20 minutes.
9. Lower the oven temperature to 350°F/180°C and bake for an additional 5 minutes.
10. Infuse love and serve immediately.