Green Bean and Lemon Dill Soufflé (Gluten-Free)

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Green Bean and Lemon Dill Soufflet

My husband visited his friends in Michigan over the holiday weekend and came home with a lot of fresh green beans that were grown in his friends’ vegetable garden, so I came up with this recipe. I wanted something different from a typical green bean casserole. It is very fluffy and the lemon scent in this dish is refreshing.


Olive oil for greasing
1.5 pounds green beans, trimmed and cut in half
1/2 cup dill weed, stems removed
4 eggs separated
4 Tbsp butter
1/3 cup gluten-free flour or rice flour
1.5 cups milk or nondairy milk (I used flaxseed milk)
1/4 tsp salt
Pepper to taste
2 Tbsp lemon juice
1 tsp lemon zest (from one lemon)
3 Tbsp Parmesan cheese grated
1/2 tsp salt


  1. Preheat the oven to 400°F/200°C. Spray a soufflé dish with olive oil.
  2. Cook the green beans in boiling water for 5 minutes. Drain.
  3. Purée the beans and dill in a food processor or blender. Add egg yolks and blend.
  4. In a medium sauce pan, melt butter. Add flour and whisk. Add milk and whisk.
  5. Cook for a few minutes until it becomes creamy. Do not let it boil. Season with salt and pepper.
  6. In a large bowl, mix the green bean mixture, white sauce, Parmesan cheese, lemon juice and zest.
  7. In another bowl, whisk the egg whites into stiff peaks and fold in the green bean mixture.
  8. Transfer into the greased souffle dish and bake for 20 minutes.
  9. Lower the oven temperature to 350°F/180°C and bake for an additional 5 minutes.
  10. Infuse love and serve immediately.

Servings: 6