Celeriac and Stilton soufflé

    1 hour

    Fibre- and potassium-rich celeriac adds a creamy flavour to this elegant, light dish. The Stilton creates a sharp, tangy contrast.

    5 people made this

    Serves: 4 

    • Unsalted butter for greasing
    • 1 tablespoon grated Parmesan cheese
    • 1 head of celeriac, about 450g (1lb), peeled and cubed
    • 3 tablespoons half-fat crème fraîche
    • 100g (3½ oz) Stilton cheese, crumbled
    • Black pepper
    • 4 large eggs, separated

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat the oven to 200°C (400°F, gas mark 6). Lightly butter an 18cm (7in) soufflé dish and sprinkle evenly with Parmesan, turning the dish to coat the sides.
    2. Put the celeriac in a saucepan, cover with lightly salted water and bring to the boil. Simmer for about 10 minutes until tender, then drain. Return to the pan and mash over a low heat for 1-2 minutes or until the excess liquid has evaporated and the celeriac is smooth.
    3. Add the crème fraîche, Stilton and pepper and stir to mix. Add the egg yolks, one at a time, beating well after each addition.
    4. In a separate, clean bowl, beat the egg whites until soft peaks form. Using a large metal spoon, lightly fold the egg whites into the celeriac mixture until well combined. Spoon into the prepared dish.
    5. Cook in the oven for 20-25 minutes or until risen and golden. Serve at once with a tomato or green salad.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

    Nutrients per serving

    Vitamins B12

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