Vegetable Souffle - cooking recipe

Ingredients

2 c. mixed vegetables
2 Tbsp. butter
1 c. milk
1 Tbsp. onion, grated
1 pinch thyme, ground
2 c. squash
1 pinch pepper
2 Tbsp. flour
4 eggs, separated

Preparation

According to what vegetables you decide to use, blanch mixed vegetables for 3 minutes and cook squash in boiling water for 10 minutes.
Drain well.
In saucepan over heat, melt butter, then add flour and stir in milk.
Cook until thickened.
Remove from heat and set aside.
Beat egg yolks until fairly stiff and add to sauce.
Add seasonings and mix well.
Add vegetables of choice. Beat egg whites until stiff and fold into mixture.