See Also: Vegetable Souffle(recipes)
Herbal medicine (botanical medicine, herbology, phytomedicine)(health)
Branching(medicine)
branching enzyme(medicine)
branching ratio(medicine)
branching factor(medicine)
false branching(medicine)
oligoglucan-branching glycosyltransferase(medicine)
1,4-alpha-glucan branching enzyme(medicine)
alpha-glucan branching glycosyltransferase(medicine)

branching enzyme (medicine) and Vegetable Souffle (recipes)


branching enzyme (medicine)


branching enzyme
1,4-alpha-d-glucan branching enzyme


Vegetable Souffle (recipes)


Vegetable Soufflé



Serves 6

2 quart/8 cup soufflé dish





4 Tbsp. butter

1 Tbsp. minced shallots or green onions

4 Tbsp. flour

1½ cup milk, hot

½ tsp. salt

⅛ tsp. pepper

pinch of nutmeg

6 egg yolks

1¼ cup finely minced cooked Vegetables

(broccoli, carrots, spinach, corn, mushrooms, asparagus tips, artichoke hearts)

7 or 8 egg whites, stiffly beaten

pinch of salt

½ cup Swiss cheese



Preheat oven to 400°. When soufflé goes in, turn down to 375°, bake 25-30 minutes.



Prepare the dish: Butter and sprinkle with grated Swiss or parmesan cheese.

Sauce base: Melt the butter. Sauté the shallots in the butter, stir in flour. Cook 2 minutes until butter and flour foam together. Remove from heat, pour in the hot milk. Beat until blended. Add salt, pepper, & nutmeg. Return to high heat and boil, stirring for 1 minute. Remove from heat, add the egg yolks I at a time, beating after each addition. Add Vegetables.



Beat egg whites and salt until stiff. Add cheese. Fold into mixture delicately.



Bake 25-30 minutes, check. Bake 4-5 minutes more, serve immediately.