Celeriac Soufflé Recipe

Ingredients:

• 1 medium sized celeriac, peeled and cut into cubes
• 50g butter
• 50g flour
• 500ml milk
• 4 eggs, separated
• Pinch of salt
• Pinch of black pepper
• Pinch of nutmeg

Instructions:

1. Preheat the oven to 180°C.
2. Cook the celeriac in a pot of boiling water until soft. Drain and set aside.
3. In a saucepan, melt the butter over medium heat. Add the flour and stir for a few minutes until the mixture starts to turn golden brown.
4. Gradually pour in the milk while whisking continuously to avoid any lumps. Keep whisking until the mixture thickens enough to coat the back of a spoon.
5. Add the cooked celeriac to the sauce and mix well.
6. Remove from heat and allow the mixture to cool down for a few minutes.
7. Separate the egg yolks from the whites. Add the egg yolks to the celeriac mixture and mix well.
8. In a separate bowl, whisk the egg whites until stiff peaks form.
9. Add a pinch of salt, black pepper and nutmeg to the egg whites and mix well.
10. Gradually fold in the whipped egg whites into the celeriac mixture, being careful not to overmix.
11. Pour the mixture into a buttered soufflé dish and smooth the top with a spatula.
12. Bake in the preheated oven for 25-30 minutes until risen and golden brown.
13. Remove from the oven and serve immediately.

Verdict:

This celeriac soufflé is a delicious and elegant dish that is perfect for any special occasion. The creamy and fluffy texture of the soufflé combined with the earthy and nutty flavor of the celeriac make for a perfect pairing. This dish is also a great way to add some variety to your regular meals as it is easy to prepare and very tasty.

Serving Suggestions:

This celeriac soufflé can be served as a main dish with a side salad or roasted vegetables. It can also be served as a side dish with grilled meat or fish. For an extra touch, you can sprinkle some grated cheese on top of the soufflé before baking. Enjoy!