Vegetable Puff
Source of Recipe
Aunt Saunny
Ingredients
Vegetable cooking spray
4 oz mushrooms, sliced
1/2 C chopped red bell pepper
1/2 C finely chopped shallots
2 cloves garlic, minced
1 lb broccoli flower, cooked, coarsely chopped
1 C finely shredded carrots, cooked
2/3 C frozen corn, thawed
2 tsp lemon juice
3/4 tsp dried thyme leaves
1/2 tsp salt
1/2 tsp pepper
1 C- Fat Free half and half or Fat Free milk
2 T flour
1 C no-cholesterol real egg product
5 lge egg whites
1/2 tsp cream of tartar
Spray skillet with cooking spray, heat over medium heat until hot. Saute
mushrooms, bell pepper, shallots, and garlic until tender, about 4
minutes. Stir in broccoli flower, carrots, corn, lemon juice, and thyme,
saute 5 minutes. Transfer mixture to lge bowl and stir in salt and
pepper.
Whisk half and half and flour until smooth in small Sauce pan. Heat to
boiling, boil, whisking constantly, until thickened, about 1 minute.
Whisk half the mixture into egg product; whisk egg mixture back into
half and half. Stir into vegetable mixture.
Beat egg whites in large bowl until foamy. Add cream of tartar continue
beating until stiff peaks form, fold into vegetable mixture. Transfer
mixture to a lightly greased 1-1/2 quart casserole. Place casserole in a
large roasting pan on center rack of oven; add 2 inches hot water to
pan.
Bake, uncovered, at 375 degrees 35 minutes or until casserole is puffed
and lightly browned on top. Serve immediately.
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