EatSmarter exclusive recipe

Potato Soufflé

on Celery and Walnut Salad
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Potato Soufflé

Potato Soufflé - Potatoes with a difference - in a gourmet version

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Health Score:
Health Score
9,4 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
466
calories
Calories

Healthy, because

Even smarter

Nutritional values

Granted: the meal is not particularly low in fat. However, the oils and walnuts provide the valuable monounsaturated and polyunsaturated fatty acids, as well as plenty of vitamin E. All of this together forms the best protection for our cardiovascular system.

The potatoes cook even faster in a pressure cooker. The cooking time here is enormously reduced, saves time and preserves vitamins and minerals.

1 serving contains
(Percentage of daily recommendation)
Calorie466 kcal(22 %)
Protein15 g(15 %)
Fat32 g(28 %)
Carbohydrates28 g(19 %)
Sugar added0 g(0 %)
Roughage8.5 g(28 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.9 μg(10 %)
Vitamin E4.5 mg(38 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin6 mg(50 %)
Vitamin B₆0.7 mg(50 %)
Folate102 μg(34 %)
Pantothenic acid2 mg(33 %)
Biotin18.2 μg(40 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C29 mg(31 %)
Potassium924 mg(23 %)
Calcium130 mg(13 %)
Magnesium64 mg(21 %)
Iron2.7 mg(18 %)
Iodine17 μg(9 %)
Zinc2 mg(25 %)
Saturated fatty acids7.1 g
Uric acid64 mg
Cholesterol250 mg
Development of this recipe:

Ingredients

for
2
Ingredients
5
Potatoes (about 400 grams)
1 ounce
1 piece
Celery root (about 200 grams)
½
1 tablespoon
1 tablespoon
2
2 teaspoons
2 tablespoons
Preparation

Kitchen utensils

1 Pot, 1 Small skillet, 2 Bowls, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Mandoline, 1 Sieve, 1 Hand mixer, 1 Lid, 1 Potato ricer, 2 large cups, 1 Plate, 1 Citrus juicer, 1 Oven rack, 1 Whisk, 1 Brush

Preparation steps

1.
Potato Soufflé preparation step 1

Peel potatoes and cook in a pot of boiling salted water until fork-tender, about 20 minutes.

2.
Potato Soufflé preparation step 2

Meanwhile, chop the walnuts coarsely and toast in a pan. Transfer to a plate and let cool.

3.
Potato Soufflé preparation step 3

Peel the celery root, cut into thin slices and cook in another pot of boiling salted water for 1 minute.

4.
Potato Soufflé preparation step 4

Drain the celery root, rinse with cold water and drain well. Squeeze juice from lemon half. 

5.
Potato Soufflé preparation step 5

Mix the celery root and walnuts in a bowl with 1 tablespoon lemon juice, the walnut oil and olive oil. Season with salt, pepper and a little Tabasco. Set aside.

6.
Potato Soufflé preparation step 6

Drain the potatoes well, then press the warm potatoes through a potato ricer into a bowl.

7.
Potato Soufflé preparation step 7

Separate the eggs. Whisk the egg whites with a pinch of salt until stiff.

8.
Potato Soufflé preparation step 8

Whisk the yolks with 1 teaspoon truffle oil and the cream. Mix yolk mixture into the potatoes. Season with salt, pepper and a pinch of freshly grated nutmeg.

9.
Potato Soufflé preparation step 9

Fold the whipped egg whites into the potato mixture.

10.
Potato Soufflé preparation step 10

Brush 2 large cups with the remaining truffle oil. Divide potato mixture between prepared cups. Bake on the bottom rack of preheated oven at 200°C (fan oven: 180°C, gas: mark 3) (approximately 400° F) until puffed and golden on top, about 20 minutes. Garnish celery-root salad with mint and serve alongside soufflés.