Celeriac and Sweet Chestnut Soufflé

Preparation info

    • Difficulty


    • Ready in

      20 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Celeriac is a beautiful winter vegetable gradually finding favour worldwide. This soufflé is also excellent if made with pumpkin instead of celeriac; it then becomes a classic French dish.


  • 100 g/¼ lb celeriac, peeled and chopped
  • 4 tablespoons dry white wine
  • 25 g/1 oz/2 tablespoons butter seasoning
  • 1 teaspoon celery salt
  • 1 teaspoon kuzu flour or arrowroot dissolved in water
  • 300 ml/10 fl oz/ cups milk
  • 50 g/2 oz/½ cup sweet chestnuts, chopped
  • 50 g/2 oz/½ cup Gruyère, Cheddar or hard cheese, grated
  • 4 eggs, separated


    Simmer the celeriac in the wine, butter, seasoning and celery salt for 20 minutes. Mash coarsely. Heat the kuzo with the milk to make a sauce. Stir in the chestnuts, cheese and egg yolks. Pre-heat the oven to 220°C/425°F/Gas mark 7. Whip the whites stiffly and fold in gradually. Bake in a buttered 1.5-litre/2½-pint/l½-quart soufflé dish for 20 minutes.