Potato Soufflé
A potato meal delivering valuable single- and polyunsaturated fatty acids and vitamin E. The dish pairs a fluffy potato soufflé with a celery‑walnut salad for a balanced lunch or dinner.
Ingredients
- 400 g waxy potatoes (5 medium waxy potatoes)
- Salt
- 30 g walnut kernels
- 200 g knollensellerie (1 stalk)
- 0.5 lemon
- 1 tbsp walnut oil
- 1 tbsp Olive Oil
- black pepper
- Tabasco
- 2 Eggs
- 2 tsp truffle oil
- 2 tbsp heavy cream
- nutmeg
- mint (optional)
Instructions
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1.
Wash, peel, and boil the potatoes in salted water for about 20 minutes.
-
2.
Meanwhile, roughly chop the walnuts and lightly toast them in a dry pan; transfer to a plate and let cool.
-
3.
Peel the celery, shave into thin ribbons, and blanch in boiling salted water for 1 minute.
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4.
Drain the celery ribbons and shock them in cold water. Squeeze half a lemon.
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5.
Combine the celery and walnuts in a bowl with 1 Tbsp lemon juice, walnut oil, and olive oil; season with salt, pepper, and a touch of Tabasco. Set aside until ready to use.
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6.
Drain the potatoes and let them cool slightly, then press through a sieve into a bowl.
-
7.
Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form.
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8.
Whisk the yolks with 1 tsp truffle oil and heavy cream into the potato mixture; season with salt, pepper, and freshly grated nutmeg.
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9.
Fold the beaten egg whites into the potato batter gently.
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10.
Divide the batter between two large ramekins greased with remaining truffle oil. Bake in a preheated oven at 200 °C (180 °C fan) on the lowest rack for 20 minutes. Plate the salad on two plates, top with the soufflés, and serve garnished with mint if desired.
