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 potato soufflé
- 500 grams potatoes
- 60 grams butter
- 2 Tbsps Crème fraiche
- 4 eggs
- Nutmeg
- salt
- freshly ground peppers
- 1 bunch mixed Fresh herbs (Parsley, chervil, dill)
- butter (for ramekins)
Preparation steps
For the potato souffle: Peel and rinse potatoes, cut into large pieces and cook in salted water for about 25 minutes. Drain and let evaporate briefly, press through the ricer while still hot. Add butter and creme fraiche nad mix well.
Separate eggs. Whisk egg yolks with potato mixture and season with salt, pepper and nutmeg.
Rinse herbs, shake dry and chop finely.
Beat egg whites with 1 pinch of salt until stiff. Fold egg whites and herbs to potato mixture. Spread mixture in prepared ramekins, leaving about finger-thick margin free. Place ramekins into a shallow baking dish and add about 2 cm (approximately 3/4 inch) of hot water to the pan. Bake in preheated oven at 180°C (approximately 350°F) for about 30 minutes.
For the tomato sauce: Peel onion and garlic and chop finely. Heat oil in a pan and saute both until translucent. Add tomatoes, bay leaf, oregano and sugar and simmer for about 30 minites, stirring occasionally. Season with salt and pepper and keep warm.
Rinse basil and cut into fine strips (set some leaves aside).
Add basil to tomato sauce.
Loosen soufflés with a knife from the edges of ramekins. Spread tomato sauce onto plates and invert souffles on top. Garnish with basil and serve.
