Potato Soufflé
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.
(Percentage of daily recommendation)
| Calorie | 466 cal. | (22 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 37.1 μg | (62 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 18.2 μg | (40 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 924 mg | (23 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 250 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 5 potatoes (about 400 grams)
- salt
- 1 oz Walnut
- 1 pc Celery root (about 200 grams)
- ½ lemon
- 1 Tbsp Walnut oil
- 1 Tbsp olive oil
- peppers
- Tabasco sauce
- 2 eggs
- 2 tsps Truffle oil
- 2 Tbsps Whipped cream
- Nutmeg
- mint
Preparation steps
Peel potatoes and cook in a pot of boiling salted water until fork-tender, about 20 minutes.
Meanwhile, chop the walnuts coarsely and toast in a pan. Transfer to a plate and let cool.
Peel the celery root, cut into thin slices and cook in another pot of boiling salted water for 1 minute.
Drain the celery root, rinse with cold water and drain well. Squeeze juice from lemon half.
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.
Drain the potatoes well, then press the warm potatoes through a potato ricer into a bowl.
Separate the eggs. Whisk the egg whites with a pinch of salt until stiff.
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.
Fold the whipped egg whites into the potato mixture.
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.