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Green Bean Soufflé

A baked green bean dish with butter, flour, milk, eggs, and cheese.

From the Recipes Wiki (Fandom) · 7 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Green Bean Soufflé

Ovenmedium heat

Ingredients

Directions

Prepare the beans

  1. Clean and wash the green beans.

  2. Boil the beans with some salt until done, then drain and set aside.

Make the base

  1. Melt the butter in a pan, add flour, fry slightly, then add the milk, stirring continuously.

  2. Remove the pan from heat and add the egg yolks one by one.

Assemble and bake

  1. When the mixture is almost cold, add the whipped egg whites mixed with the cheese.

  2. Add the green beans to the mixture. Mix well and place everything in a buttered mold.

  3. Bake at medium heat.

  4. Serve warm.

Nutrition, whole recipe (rough)

928Calories
35 gProtein
36 gFat
114 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Cheese1 oz (28g) cheddar113
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Bell Pepper1 medium (119g)31
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Milk + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Whipped whites lift and set the mixture, giving the soufflé its airy structure.
Flour
Cooked with butter and milk, it thickens the base so it can hold the whites.
Butter
Enriches the base and helps the flour cook into a smooth, stable roux.
Milk
Forms the liquid body of the base, adding moisture and softness.
Green beans
Provide the main vegetable bulk, along with moisture and a fresh flavor.
Sheep's cheese
Adds savory flavor and richness to the whipped mixture.

The step that matters

Folding in the whipped egg whites. Whites hold air only if the base is cool enough not to deflate them. Folding gently keeps the bubbles intact, so the soufflé rises in the oven instead of turning dense.

Swap the green beans

How well each one fits the dish's main ingredients (butter, egg, flour, milk, cheese):

  1. Potatofits better
  2. Asparagusfits better
  3. Chivefits better
  4. Green beansthe original

Fit is the average pairing score against butter, egg, flour, milk, cheese. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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