Potato Soufflé
Author: Ria
Recipe type: Lunch
Cuisine: French
- 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
- Bake the potatoes in their skins. When cooled, scoop out the flesh.
- Preheat the oven to 400 degree farenheit.
- Shred the carrot.
- Finely chop the celery and olives.
- Separate the eggs and keep the whites aside in the medium bowl that is perfectly dry.
- Mix together the potato flesh, shredded carrot, chopped celery and black olives.
- Add the nutmeg powder, cream and egg yolks and mix well.
- Season with salt and pepper.
- Liberally coat the insides of the baking dish with butter.
- Thickly cover the butter with breadcrumbs.
- Using an electric mixer, beat the egg whites till they stand up in soft peaks.
- Using a flat wooden spatula, gently blend in the beaten egg whites into the potato mix.
- Transfer the mix into the baking dish.
- Sprinkle any leftover breadcrumbs on top.
- 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.
- Take out of the oven and serve hot.
Recipe by Pepper Route at https://pepperroute.com/potato-souffle/
3.2.1311