Zero-waste baked vegetable soufflé | Juicy cheesy vegetable bake

Preheat the oven to 190 °C (top and bottom heat). Grease a medium-sized ovenproof baking dish or casserole with 10 ml of sunflower oil, then sprinkle evenly with 15 g of breadcrumbs so the vegetable soufflé doesn't stick and gets a deliciously crispy bottom.

For the 300 g of carrots, 200 g of celeriac, and 300 g of potatoes – if leftover from a broth, simply mash them with a fork or dice finely; if using raw vegetables, grate them on a coarse grater or parboil until tender. Grate 150 g of Trappist cheese, finely chop the parsley, and crush the 2 cloves of garlic.

In a large mixing bowl, separate the 3 eggs: mix the yolks with 150 g of sour cream, the crushed garlic, 1 tsp of salt, 1 pinch of ground black pepper, and 1 tsp of dried marjoram. Add the vegetables, finely chopped parsley, 40 g of flour, and two-thirds of the grated Trappist cheese. Whip the egg whites with a pinch of salt until stiff peaks form, then gently fold them into the vegetable mixture to keep it light and airy.