Courgette soufflé with tomato and pepper sauce

 

Recipe Categories : | Soufflés | Zucchini | Sauces |

Serves : 6

Ingredients :

  • 450g courgettes
  • 50g butter
  • 3 tbsp plain flour
  • ½ cup creamy milk
  • 2 tbsp freshly grated parmesan cheese
  • salt and freshly ground black pepper
  • 4 large eggs, separated
    for the tomato and pepper sauce :
  • 340g tomatoes, skinned and chopped
  • 1 small red pepper
  • 1 tbsp sunflower oil

Preparation and Cooking Instructions

  1. Cut the unpeeled courgettes into 1cm slices and cook, covered, in a lightly salted boiling water for 10 minutes. Drain, reserving the cooking water, and push the courgettes through a coarse sieve or mash with a fork. Return the purée to the dry pan and stir over a very low heat for a few moments, to dry out. Weigh out 170g ( reserve the remainder for another use).
  2. To make the soufflé, heat the oven to 200°C and butter a 1.2 liter soufflé dish. Melt the butter, blend in the flour, and cook for 2 minutes. Measure out ½ cup of the courgette cooking water and heat with an equal amount of creamy milk. Add this to the roux, stir until blended, then simmer for 4 minutes. Stir in the parmesan and salt and pepper to taste.
  3. Add the courgette purée, stir until blended, then remove from the heat and stir in the beaten egg yolks. Set aside for 3-4 minutes, then whisk the egg whites until they form stiff peaks, and fold them into the soufflé. Turn the mixture into the soufflé dish and bake for 20 minutes, until risen and browned.
  4. Meanwhile, make the sauce. Chop the skinned tomatoes. Grill the pepper until the skin is blistered and charred evenly all over. Scrape the skin away and chop the flesh, discarding the seeds and membrane.
  5. Heat oil and butter in a frying pan and cook the spring onions for 1-2 minutes, then add the chopped tomatoes and pepper. Cook all together for 5-8 minutes, depending on the ripeness of the tomatoes, seasoning with salt and pepper, and a little sugar if the tomatoes are not fully ripe. Allow to cool slightly, then process briefly in a blender or food processor to make a slightly chunky, not smooth, purée. Pour into a bowl and serve with the soufflé.
  6. Cooks notes : A vegetable soufflé with a contrasting sauce cannot be bettered as the start to either lunch or dinner. Roast or grilled meat would go well after this, or a baked fish; no more vegetables are required, except perhaps a few potatoes, and a green salad.