Potato Souffle with Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 454 cal. | (22 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 20.4 μg | (34 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 19 μg | (42 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 867 mg | (22 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 14.9 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 268 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the tomato sauce
- 1 onion
- 1 garlic clove
- 4 Tbsps olive oil
- 1 can peeled Tomatoes (400 grams or approximately 14 ounces)
- 1 bay leaf
- salt (and)
- freshly ground peppers
- ½ tsp sugar
- 1 tsp dried oregano
- 1 bunch Basil
- For the potato soufflé
- 500 grams starchy potatoes
- 60 grams butter
- 2 Tbsps Crème fraiche
- 4 eggs
- freshly grated Nutmeg
- salt (and)
- freshly ground peppers
- 1 bunch mixed Fresh herbs (such as parsley, chervil, dill)
- butter for the molds (100 ml or about 1/2 cup capacity)
Preparation steps
For the souffle, peel the potatoes, rinse, cut into large pieces and cook in boiling salted water for about 25 minutes. Drain and press through a ricer while still hot. Stir in the butter and creme fraiche.
Separate the eggs. Stir the yolks with the potato mixture and season with salt, pepper and nutmeg.
Rinse the herbs, shake dry and finely chop.
Beat the egg whites with 1 pinch of salt until stiff, then fold into the puree along with the herbs. Pour the potato mixture into the buttered ramekins to a finger's width from the rim.
Place the ramekins in a shallow baking dish and pour in about 2 cm (approximately 1 inch) of hot water. Bake the souffles in a preheated oven at 180°C (approximately 350°F) until golden brown, about 30 minutes.
For the tomato sauce, peel the onions and garlic, chop finely and cook in hot oil until translucent. Add the tomatoes, bay leaf, oregano, and sugar and simmer for about 30 minutes, stirring occasionally. Season with salt and pepper and keep warm.
Set a few basil leaves aside for garnish, then cut the rest into fine strips and mix with the tomato sauce. Run a knife around the edge of the souffles to loosen. Spoon the tomato sauce onto plates, turn out the souffles and serve garnished with basil leaves.
