Celery Root Soufflé
Nutritional values
(Percentage of daily recommendation)
| Calorie | 211 cal. | (10 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 37.9 μg | (63 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 639 mg | (16 %) | ||
| Calcium | 214 mg | (21 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 81 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 200 grams Celery root
- 200 grams starchy potatoes
- salt
- 1 shallot
- 1 Tbsp butter
- 50 grams Quark
- 1 egg
- 2 Tbsps finely chopped Fresh herbs (such as parsley and dill)
- 2 Tbsps grated Parmesan
- peppers
- Nutmeg
- softened butter (for greasing)
- 4 stalks Celery
- 1 Tbsp vegetable oil
- 2 Tbsps balsamic vinegar
- shaved Parmesan (for garnish)
Preparation steps
Peel the celeriac and potatoes, rinse and cook in a pot of boiling salted water until knife-tender, about 30 minutes. Drain and rinse in cold water, then drain again. Drain and pass through a potato ricer.
Preheat the oven to 180°C (approximately 350°F).
Peel the shallot, chop finely and sauté in hot butter. Drain the quark and place in a bowl. Separate the egg. Mix the egg yolk with the quark, herbs, Parmesan and shallot, celeriac and potatoes. Whip the egg whites until stiff then fold in. Season with salt, pepper and nutmeg. Transfer to buttered ramekins (each 150 ml) (approximately 5 ounces) and place in a deep baking tray. Fill the baking tray with hot water until it reaches about 1/3 of the way up the sides of the ramekins and bake until golden brown, about 30 minutes.
Meanwhile, rinse the celery, trim and slice into bars. Chop the leaves. Sauté the celery bars in hot oil and season with salt and pepper. Deglaze the pan with a little water, cover and cook for about 5 minutes, until tender. Remove the lid, add the leaves and continue cooking for 1-2 minutes. Remove from the heat, add the balsamic and season with salt and pepper.
Immediately invert the soufflés onto serving plates, distribute the sautéed celery around and garnish with Parmesan. Serve immediately.
