No, celeriac is not just about celery remoulade! Prepared as a soufflé, it reveals all its flavors. A simple but rather chic recipe …
Number of persons : 1
List of ingredients
- 1 small celeriac (200 g) peeled and cut into small cubes
- 200 ml of milk
- 4 eggs
- 2 handfuls of grated Parmesan
- Grated nutmeg
- Salt pepper
Preparation time: 15 minutes
Cooking time : 30 minutes
Wash the celeriac, peel it and cut it into pieces.
Put the pieces in a saucepan and cover them with the milk.
Cook covered for about twenty minutes. The celeriac pieces must be very tender at the end of cooking.
Put the cooked celeriac pieces and a little cooking milk in the bowl of a blender.
Add a knob of butter, a pinch of salt, pepper and nutmeg then mix. Note: the puree should not be too liquid.
Pour the mash into a small bowl.
Separate the yolks from the whites.
Add the egg yolks and the grated Parmesan to the mash, then mix.
Beat the egg whites until stiff and incorporate them into the mash.
Butter a soufflé dish (or a mold with high edges) and pour in the preparation.
Bake for 30 minutes.
Serve immediately cooked.
Tips for making the recipe a success
Choose small, firm celeriacs. Celeriacs over 1 kg or 10 cm in diameter may have a hollow heart.
Source: Au Jardin, conseils en jardinage by www.aujardin.info.
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