Small Parsnip and Potato Souffles
Nutritional values
(Percentage of daily recommendation)
| Calorie | 191 cal. | (9 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 3.6 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 623 mg | (16 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 77 mg | |||
| Complete sugar | 3 g |
Preparation steps
Peel the parsnips and potatoes, rinse, cut into pieces and cook together in a pot of boiling salted water until knife-tender, about 20 minutes. Drain, press through a potato ricer into a bowl and let the water evaporate.
Preheat the oven to 180°C (approximately 350°F). Butter a few 150 ml (approximately 5-ounce) souffle dishes.
Peel the shallot and chop finely. Heat the butter in a skillet and saute the shallot until translucent. Drain the quark well. Separate the egg. Stir the egg yolk, shallot, quark and Parmesan into the parsnip-potato mixture. Beat the egg white until stiff and fold into the mixture. Season with salt, pepper and nutmeg. Spoon the mixture into the souffle dishes and set the dishes in a deep baking dish. Pour hot water to come about 1/3 up the sides of the dishes and bake until golden brown, about 25 minutes.
Remove the souffles from the oven and serve immediately.
