EatSmarter exclusive recipe

Potato Soufflé

on Celery and Walnut Salad

Recipe development: EAT SMARTER
Potato Soufflé

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

50 min.
1 hr 10 min.
Ready in


for 2 servings
Potatoes (about 400 grams)
1 ounce
1 piece
Celery root (about 200 grams)
1 tablespoon
1 tablespoon
2 teaspoons
2 tablespoons
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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

Step 1/10
Potato Soufflé preparation step 1

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

Step 2/10
Potato Soufflé preparation step 2

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

Step 3/10
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.

Step 4/10
Potato Soufflé preparation step 4

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

Step 5/10
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.

Step 6/10
Potato Soufflé preparation step 6

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

Step 7/10
Potato Soufflé preparation step 7

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

Step 8/10
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.

Step 9/10
Potato Soufflé preparation step 9

Fold the whipped egg whites into the potato mixture.

Step 10/10
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.

Additional advice