Green Bean And Lemon Dill Soufflé (gluten-free)

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• olive oil, for greasing
• 1 1/2 lbs green beans, trimmed and cut in half
• 1/2 cup dill weed, stems removed
• 4 eggs, separated
• 4 tablespoons butter
• 1/3 cup gluten-free flour or 1/3 cup rice flour
• 1 1/2 cups milk (i used flaxseed milk) or 1 1/2 cups nondairy milk (i used flaxseed milk)
• 1/4 teaspoon salt
• pepper
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest (from one lemon)
• 3 tablespoons parmesan cheese, grated
• 1/2 teaspoon salt

Recipe

• 1 preheat the oven to 400°f/200°c spray a soufflé dish with olive oil.
• 2 cook the green beans in boiling water for 5 minutes. drain.
• 3 purée the beans and dill in a food processor or blender. add egg yolks and blend.
• 4 in a medium sauce pan, melt butter. add flour and whisk. add milk and whisk.
• 5 cook for a few minutes until it becomes creamy. do not let it boil. season with salt and pepper.
• 6 in a large bowl, mix the green bean mixture, sauce, parmesan cheese, lemon juice and zest.
• 7 in another bowl, whisk the egg whites into stiff peaks and fold in the green bean mixture.
• 8 transfer into the greased souffle dish and bake for 20 minutes.
• 9 lower the oven temperature to 350°f/180°c and bake for an additional 5 minutes.
• 10 infuse love and serve immediately.