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🍽️ Savory Broccoli and Potato Soufflé

232 kcal · 30 min · 4 servings

Ingredients

• 250 g starchy potatoes
• salt
• 250 g broccoli
• butter (for the cups)
• 1 shallot
• 2 tbsp butter
• 100 g quark
• 2 eggs
• 2 tbsp grated parmesan
• pepper (from the mill)
• nutmeg

Instructions

1. 1. Peel the potatoes and place them in salted water.
2. 2. Cook the potatoes for about 30 minutes until tender.
3. 3. Wash the broccoli, remove the tough stems, and break it into small florets.
4. 4. Add the broccoli to the pot with the potatoes for the last 8 minutes of cooking.
5. 5. Drain the vegetables and let them steam dry for a moment.
6. 6. Press the vegetables through a potato ricer into a bowl.
7. 7. Let the mixture cool down slightly.
8. 8. Preheat the oven to 180 degrees Celsius with top and bottom heat.
9. 9. Grease four small ramekins or cups thoroughly with butter.
10. 10. Peel the shallot and dice it finely.
11. 11. Sauté the shallot cubes in hot butter until translucent.
12. 12. Let the shallots cool down briefly.
13. 13. Drain the quark well and place it in a separate bowl.
14. 14. Separate the eggs carefully, keeping the whites and yolks apart.
15. 15. Mix the quark with the grated Parmesan, egg yolks, and shallots.
16. 16. Fold the quark mixture into the pressed potato and broccoli mass.
17. 17. Whip the egg whites until stiff.
18. 18. Gently fold the stiffly whipped egg whites into the mixture.
19. 19. Season the mixture with salt, pepper, and nutmeg.
20. 20. Fill the mixture into the prepared ramekins.
21. 21. Bake the soufflés on the middle rack for about 25 minutes until golden brown.
22. 22. Remove the soufflés from the oven and let them cool down slightly.
23. 23. Serve the soufflés immediately.

Nutrition per serving

• kcal: 232
• Protein: 12 g · Fett/Fat: 15 g · Carbs: 13 g