Brussels Sprouts Souffle

Adapted from The Better Homes & Gardens Vegetable Cookbook (1965)

~from Savoring Time in the Kitchen

Makes 4 to 6 servings (I normally double this recipe because it's so good the next day!)

¼ cup butter

¼ cup all-purpose flour

½ teaspoon salt

1 cup milk

4 egg yolks

1 cup shredded Cheddar cheese

1 10-oz package frozen Brussels sprouts, cooked, drained, and finely chopped (about 2 cups). You can also use fresh sprouts cooked and chopped – keep in mind this recipe was published in the 1960’s when frozen food became so popular!

4 egg whites

Melt butter and blend in the flour and salt. Add milk all at once and cook quickly till mixture thickens, stirring constantly. Beat egg yolks till thick and lemon-colored. Blend some of the hot mixture into egg yolks; return to hot mixture and stir rapidly.

Stir in cheese and finely chopped sprouts. Remove pan from heat. Beat egg whites until stiff but not dry; fold into hot mixture.

Turn into an ungreased 2-quart soufflé dish. Bake in 350 degree oven for 40-50 minutes or until knife inserted comes out clean.