Thursday, March 3, 2011

Celeriac souffle

Celeriac, I find it a difficult vegetable to cook with! It's a nice ingredient in a dutch split pea soup, or for a stock, but else. Could you make a nice side dish with this vegetable? Off course. Today I serve you the celeriac souffle. Family results after voting: slightly positive. The childeren tasted it and decided that it was a strange structure and didn't eat everything which was being served on their plates. My husband (our oldest child) also voted in the contest and ate everything. I loved the dish. It was a great dish for celeriac. I can recommend you to give it a try.

- 1 celeriac, peeled and cut into 1 inch dice;
- 2 egg yolks (L);
- 5 egg whites (L);
- 120 gram ripened cheese, grated;
- 30 grams butter, unsalted (diced);
- 2 tablespoons of mustard;
- 1 teaspoon nutmeg, grated;
- salt and pepper.

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Steam the celeriac above a pan with boiling water, for about 15 minutes. It's ready when the celeriac easily can be pinched with a fork. 
Mash the celeriac and mix it with the egg yolks, cheese and nutmeg. Taste and season with salt and pepper.
Mix the eggwhites untill they are stiff. Beware use a bowl with has no fat residue or you're whites won't stiffen. When you're not quite sure, you can treat you're bowl with a sour (like vinegar or lemonjuice), rinse the bowl and dry it. 
Use a spoon to mix (carefully) the eggwhite through the celeriac souffle and put it in the souffle mold.
Put the mold for 40 minutes in the oven and the souffle is ready. Don't open the oven before the end of the baking time or the souffle will collapse.

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