Vegetable Souffles

• 1 cup milk
• 1 bay leaf
• 2 tablespoons butter
• 2 tablespoons flour
• 3 egg yolks
• 1 cup pureed vegetables, such as carrot, squash, spinach or 1 cup peas
• 4 egg whites
• grated cheese, to taste, such as cheddar or gruyere
• 1 tablespoon chopped fresh herb
• parmesan cheese, grated (optional)

1. Butter 8 ramekins or one 4 cup/1-litre baking dish or souffle dish and dust, if you like, with grated Parmesan.
2. Heat the oven to 400F/200C
3. Bring a large kettle to the boil.
4. Heat the milk with the bay leaf, cover, and leave to infuse off the heat 10 minutes.
5. Remove the bay leaf.
6. In a small saucepan, melt the butter, whisk in the flour, and cook the mixture 1 minute.
7. Whisk in the milk and cook, stirring constantly, until the mixture coats a spoon, a matter of minutes.
8. Whisk the yolks in a bowl and whisk in the hot bechamel a bit at a time .
9. Remove from the heat and whisk in the vegetable puree and cheese.
10. Season very highly.
11. Beat the whites to stiff peaks.
12. Stir some of the whites into the vegetable base to loosen it up.
13. Then pour the vegetable mixture over the remaining whites and fold together gently.
14. Spoon into the baking dishes.
15. Run a finger around the edge so theyll rise evenly.
16. Place the ramekins in the bain-marie.
17. Pour water into the bain-marie.
18. Bake until puffed high and golden on top, but still creamy in the centre, 15 to 25 minutes.
19. Remove from the water bath and serve immediately.
20. .

milk, bay leaf, butter, flour, egg yolks, pureed vegetables, egg whites, grated cheese, fresh herb, parmesan cheese

Taken from www.food.com/recipe/vegetable-souffles-373915 (may not work)