Celeriac and Sweet Chestnut Soufflé

Name: Celeriac and Sweet Chestnut Soufflé
Prep time: 20 min
Total time: 20 min
Ingredients: 50 g/2 oz/½ cup Gruyère, Cheddar or hard cheese, grated; 50 g/2 oz/½ cup Gruyère, Cheddar or hard cheese, grated; 4 eggs, separated; 300 ml/10 fl oz/1¼ cups milk; 1 teaspoon kuzu flour or arrowroot dissolved in water; 50 g/2 oz/½ cup Gruyère, Cheddar or hard cheese, grated; 50 g/2 oz/½ cup sweet chestnuts, chopped; 25 g/1 oz/2 tablespoons butter seasoning; 4 tablespoons dry white wine; 1 teaspoon kuzu flour or arrowroot dissolved in water; 1 teaspoon celery salt; 100 g/¼ lb celeriac, peeled and chopped

Preparation info

Difficulty
Easy
Ready in
20 min

Appears in

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.

Ingredients

100 g/¼ lb celeriac, peeled and chopped
4 tablespoons dry white wine

Starter
Vegetarian
Gluten-free

Method

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.