About this recipe:Fibre- and potassium-rich celeriac adds a creamy flavour to this elegant, light dish. The Stilton creates a sharp, tangy contrast.
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
4 large eggs, separated
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Method Prep:20min › Cook:40min › Ready in:1hr
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.
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.
Add the crème fraîche, Stilton and pepper and stir to mix. Add the egg yolks, one at a time, beating well after each addition.
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.
Cook in the oven for 20-25 minutes or until risen and golden. Serve at once with a tomato or green salad.
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.