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This light, yet substantial, meal of cheese and vegetable souffle will make and great meal for the whole family.
Serves: 4
Prep time: 30 mins
Cooking time: 45 mins
Total time: 1 hr 15 mins
Costs:Cheap as chips

 

Ingredients

 

    • 750g (1½lb) potatoes, peeled and halved

 

    • Salt and freshly ground black pepper

 

    • 500g tub ready-made white sauce

 

    • 250g (8oz) cooked Brussels sprouts

 

    • 2 eggs, separated

 

    • 100g (3½oz) Cheddar cheese, grated

 

    • 4 x 150ml (¼ pint) ramekin dishes, buttered

 

 

Method

 

 

    1. Put the potatoes in a pan, cover with salted water, bring to the boil and simmer for 20 mins until tender.

 

    1. Set the oven to Gas Mark 6 or 200°C. Put the white sauce and sprouts in a food processor and blend until smooth. Add the egg yolks.

 

    1. Drain and mash the potatoes, and stir in the sprout sauce.

 

    1. Whisk the egg whites in a clean bowl to stiff-peak stage. Fold into the mash mixture. Spoon into the ramekin dishes and sprinkle with cheese. Put dishes on a baking tray and bake for 25 mins.

 

 

Nutritional information per portion

 

 

fat 25.0g saturates 11.0g calories 521(kcal)

 

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.