Stinging nettles are, for many of us, nothing more than persistent weeds with a painful sting. But apart from having been put to myriad uses by our ancestors, nettle brings you minerals and vitamins that are essential for your well-being during the spring season. As there is nothing quite like a delicious dish to uncover the incredible versatility of this plant, try this healthy and delicious nettle soufflé recipe, perfect for a light yet nutritious dinner.
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Ingredients list for Cheese Soufflé Recipe
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Serves 4 :
- 3 large handfuls of nettles, sorted and cleaned
- 4 eggs
- 1 1/2 (35cl) milk
- 3 tablespoons (20g) all-purpose flour
- 1/2 cup (60g) grated hard cheese: Cheddar, Gruyere… (I used shredded Comte cheese )
- Salt, pepper, nutmeg
Cooking directions
1. Preheat your oven to 390°F (200°C).
2. Clean nettles in water and vinegar and sort to keep only the youngest and tenderest leaves, usually the 4-6 leaves on top of the stem.
3. Cook the nettle leaves in a saucepan over medium heat for a few minutes with a little salt. They will cook in their own water. Then chop the cooked leaves.
4. Mix flour in a little cold milk and pour the mixture into the remaining milk. Heat in a saucepan over medium heat with salt, pepper, and nutmeg. Stir constantly until the mixture thickens. Add nettles off the heat and set aside.
5. Separate the egg yolks from the whites. Beat the egg whites until stiff.
6. Combine nettles with egg yolks and grated cheese. Fold the egg whites delicately.
7. Butter and flour individual ramekins and garnish with the soufflé preparation.
8. Bake for twenty minutes without opening the oven door; otherwise, the souffles will fall.
9. When the soufflés are done, serve immediately.
(Picture by N.Palmer)
Cheese Souffle Recipe
There is nothing quite like a healthy, nutritious Cheese Souffle recipe to uncover the incredible versatility of this plant.
Ingredients
- 3 large handfuls of nettles, sorted and cleaned
- 4 eggs
- 1 1/2 (35cl) milk
- 3 tablespoons (20g) all-purpose flour
- 1/2 cup (60g) grated hard cheese: Cheddar, Gruyere... (I used shredded Comte cheese )
- Salt, pepper, nutmeg
Instructions
- 1. Preheat your oven to 390°F (200°C).
- 2. Clean nettles in water and vinegar and sort to keep only the youngest and tenderest leaves, usually the 4-6 leaves on top of the stem.
- 3. Cook the nettle leaves in a saucepan over medium heat for a few minutes with a little salt. They will cook in their own water. Then chop the cooked leaves.
- 4. Mix flour in a little cold milk and pour the mixture into the remaining milk. Heat in a saucepan over medium heat with salt, pepper, and nutmeg. Stir constantly until the mixture thickens. Add nettles off the heat and set aside.
- 5. Separate the egg yolks from the whites. Beat the egg whites until stiff.
- 6. Combine nettles with egg yolks and grated cheese. Fold the egg whites delicately.
- 7. Butter and flour individual ramekins and garnish with the soufflé preparation.
- 8. Bake for twenty minutes without opening the oven door; otherwise, the souffles will fall.
- 9. When the soufflés are done, serve immediately.
Nutrition
Nutrition information for this recipe.
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