🍽️ Potato Soufflé with Arugula

Name: Potato Soufflé with Arugula
Total time: 30 min
Yield: 4 servings
Ingredients: 1 kg potatoes (floury cooking); 2 onions (finely diced); 50 g herb butter; 150 g arugula; 250 g quark; 50 g parmesan; 3 eggs; salt; pepper (from the mill); nutmeg (ground); 6 soufflé ramekins; butter (for the ramekins)

322 kcal · 30 min · 4 servings

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Ingredients

1 kg potatoes (floury cooking)
2 onions (finely diced)
50 g herb butter
150 g arugula
250 g quark
50 g parmesan
3 eggs
salt
pepper (from the mill)
nutmeg (ground)
6 soufflé ramekins
butter (for the ramekins)

Instructions

1. Peel the potatoes and boil them in salted water for about 25 minutes. Drain the water, press the potatoes through a press, and let them steam off for a moment.
2. Chop the onions and sauté them in herb butter until they are soft and translucent.
3. Separate the eggs. Cut the arugula into strips and mix it with the onions, quark, parmesan, egg yolks, and spices into the potato mixture. Gently fold in the stiffly beaten egg whites.
4. Fill the mixture into greased small molds. Bake them in the preheated oven at 180 degrees Celsius for about 30 minutes until golden yellow. Serve the soufflé immediately.

Nutrition per serving

kcal: 322
Protein: 15 g · Fett/Fat: 16 g · Carbs: 29 g