I adapted this one from a recipe in the Australian Gourmet Traveller Annual Cook book that snuck it’s way into my shopping trolley recently. Leave yourself about an 1 1/2 hours to whip this little number up. Gosh it was good.

Double Baked Leftover Roast Vegetable Souffle
100g butter plus more for greasing
1 small leek, thinly sliced
2 clove garlic, chopped
175g mixed roast vegetables (I used cauliflower, broccoli, zucchini, carrot and beetroot)
40ml dry white wine
185ml vegetable stock (I actually used chicken ‘cos that’s what was in the freezer)
1 teaspoon tarragon plus extra to garnish
60g plain flour
350ml warm milk
120 emmenthal, grated
4 eggs, separated
350ml cream

Melt 40g of the butter in a saucepan. gently cook leek and garlic until soft. Add roast vegetables and cook for another 3 – 4 minutes. Deglaze with wine, bring to boil and add stock and tarragon. Simmer for 12 – 15 minutes. Then remove from heat and puree in food processor (or thermomix of course)
Meanwhile, combine remaining butter and flour and heat until butter is melted and they are well combined. Add milk and whisk until sauce thickens. Remove from heat. Stir through 80g emmenthal then add egg yolks and mix until well combined. Add vegetable puree and season to taste.
Preheat oven to 180 degrees. Whisk egg whites with a squeeze of lemon juice until stiff peaks form. Fold 1/3 through vegetable mixture to lighten and then gently fold the rest through. Divide into 6 1 cup metal moulds and place in roasting pan. Fill pan with hot water until it comes halfway up the sides of the moulds. Bake for 25 – 30 minutes or until golden and risen. Stand in moulds for 5 minutes. Turn souffles out onto baking paper.
Place souffles in a small buttered roasting dish. Pour cream over. Top with remaining cheese and tarragon. Bake 15 – 20 minutes or until golden.
Serve with cream from tray poured over top and a salad on the side.