Potato Soufflé
 
 
Author:
Recipe type: Lunch
Cuisine: French
Ingredients
  • 3 large potatoes
  • 1 carrot
  • 2 ribs of celery
  • 10 black olives
  • ⅓ cup heavy cream
  • A dash of nutmeg
  • 2 eggs
  • 2 tbsp butter
  • 4 tbsp breadcrumbs
  • Salt and pepper to taste
Directions
  1. Bake the potatoes in their skins. When cooled, scoop out the flesh.
  2. Preheat the oven to 400 degree farenheit.
  3. Shred the carrot.
  4. Finely chop the celery and olives.
  5. Separate the eggs and keep the whites aside in the medium bowl that is perfectly dry.
  6. Mix together the potato flesh, shredded carrot, chopped celery and black olives.
  7. Add the nutmeg powder, cream and egg yolks and mix well.
  8. Season with salt and pepper.
  9. Liberally coat the insides of the baking dish with butter.
  10. Thickly cover the butter with breadcrumbs.
  11. Using an electric mixer, beat the egg whites till they stand up in soft peaks.
  12. Using a flat wooden spatula, gently blend in the beaten egg whites into the potato mix.
  13. Transfer the mix into the baking dish.
  14. Sprinkle any leftover breadcrumbs on top.
  15. Bake in the preheated oven for 40 to 45 minutes. Do not open the oven door till the soufflé is well-risen and the baking time is up.
  16. Take out of the oven and serve hot.
Recipe by Pepper Route at http://pepperroute.com/potato-souffle/