A dish that doesn’t lack air
Preparation: 25 minutes
Cooking time: 45 minutes
Difficulty: Medium
Quantity: 4 people
Ingredients :
- 120 g chopped nettles
- 1 tablespoon butter
- 2 tbsp oil
- 4 tablespoon flour
- 3 dl flour
- 3 dl milk
- salt pepper, nutmeg
- 3 eggs
- 80 g gruyere
Recipe :
- Preheat the oven to 180°C.
- Butter and flour small soufflé molds.
- Cook the nettles over high heat in the butter. To book.
- Leave to simmer for 15 minutes over low heat.
Béchamel :
- Mix the oil and flour in a saucepan, heat, make a blond roux.
- Add the milk and stir vigorously to avoid lumps forming.
- The béchamel should be rather thick. Season with salt, pepper, nutmeg.
- Add the nettles and egg yolks to the béchamel. Mix.
- Then delicately incorporate the egg whites.
- Pour into the molds.
- Bake for 20 minutes.
- Once cooked, remove from the oven and serve immediately.
Variants :
- Variations Replace the nettles with spinach and wild garlic.
- For dinner: put in a large soufflé mold. Cooking time: 45 minutes
