Potato Soufflé with Arugula
Prep: 15min
|
Servings: 6
|
Cook: 30min
A potato soufflé with fresh arugula from the root vegetable category. Try this and more recipes from Spoonsparrow!
Ingredients
- 1 kg potatoes (starchy, boiling type)
- 2 onions (finely diced)
- 50 g herb butter
- 150 g arugula
- 250 g quark
- 50 g Parmesan
- 3 eggs
- Salt
- pepper (ground)
- nutmeg (ground)
- 6 soufflé molds
- butter (for the molds)
Instructions
-
1.
Peel and boil the potatoes in salted water for about 25 minutes, drain, press through a potato masher and let steam off.
-
2.
Sauté the onions in herb butter until translucent.
-
3.
Separate the eggs. Slice the arugula into strips, then mix with onions, quark, parmesan, egg yolks and seasonings into the mashed potatoes; fold in whipped egg whites.
-
4.
Fill the greased portion molds with the mixture and bake in a preheated oven at 180 °C for about 30 minutes until golden yellow. Serve immediately.
