Green Bean and Lemon Dill Soufflé (Gluten-Free)

READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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