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🍽️ Crispy Potato Soufflés with Walnut Celery

466 kcal · 30 min · 4 servings

Ingredients

• 400 g mealy-cooking potatoes (5 mealy-cooking potatoes)
• salt
• 30 g walnut kernels
• 200 g celeriac (1 piece)
• 0.5 lemon
• 1 tbsp walnut oil
• 1 tbsp olive oil
• pepper
• Tabasco
• 2 eggs
• 2 tsp truffle oil
• 2 tbsp heavy cream
• nutmeg
• mint (to taste)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Peel the potatoes.
3. 3. Bring water to a boil and add some salt.
4. 4. Cook the potatoes in the salted water for about 20 minutes.
5. 5. Get the walnuts out of the package.
6. 6. Chop the walnuts coarsely.
7. 7. Heat a pan without oil.
8. 8. Lightly toast the walnuts in the pan.
9. 9. Pour the walnuts onto a plate.
10. 10. Let the walnuts cool down.
11. 11. Peel the celery.
12. 12. Shred the celery into thin slices.
13. 13. Boil the celery slices for 1 minute in boiling salted water.
14. 14. Drain the celery.
15. 15. Shock the celery with cold water.
16. 16. Squeeze half a lemon.
17. 17. Take a bowl.
18. 18. Put the celery in the bowl.
19. 19. Put the walnuts in the bowl.
20. 20. Add 1 tablespoon of lemon juice.
21. 21. Add walnut oil.
22. 22. Add olive oil.
23. 23. Mix everything well.
24. 24. Season with salt.
25. 25. Season with pepper.
26. 26. Add a little Tabasco.
27. 27. Set the bowl aside.
28. 28. Drain the potatoes.
29. 29. Let the potatoes drain well.
30. 30. Get a potato masher.
31. 31. Press the potatoes through the press into a bowl.
32. 32. Separate the eggs.
33. 33. Take the egg whites.
34. 34. Add 1 pinch of salt to the egg whites.
35. 35. Whip the egg whites until stiff.
36. 36. Take the egg yolks.
37. 37. Add 1 teaspoon of truffle oil to the egg yolks.
38. 38. Add cream.
39. 39. Stir the yolk mixture into the potatoes.
40. 40. Season the potato mixture with salt.
41. 41. Season the potato mixture with pepper.
42. 42. Add freshly grated nutmeg.
43. 43. Fold the egg whites into the potato mixture.
44. 44. Get 2 large cups.
45. 45. Grease the cups with the remaining truffle oil.
46. 46. Fill the potato mixture into the cups.
47. 47. Preheat the oven.
48. 48. Set the temperature to 200 °C.
49. 49. Set the convection to 180 °C.
50. 50. Set the gas level to 3.
51. 51. Place the cups on the oven rack.
52. 52. Place the cups on the lowest rack.
53. 53. Bake the soufflés for 20 minutes.
54. 54. Take the cups out of the oven.
55. 55. Get salad.
56. 56. Put the salad on 2 plates.
57. 57. Invert the soufflés onto the salad.
58. 58. Serve the soufflés with the salad.
59. 59. Garnish with mint if desired.

Nutrition per serving

• kcal: 466
• Protein: 15 g · Fett/Fat: 32 g · Carbs: 28 g