🍽️ Potato Soufflés with Tomato Sauce

Name: Potato Soufflés with Tomato Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g potatoes; 60 g butter; 2 tbsp crème fraîche; 4 eggs; nutmeg; salt; pepper (from the mill); 1 bunch mixed herbs (parsley, chervil, dill); butter (for the ramekins); 1 onion; 1 clove of garlic; 4 tbsp olive oil; 1 can peeled tomatoes (400 g content); 1 bay leaf; salt; pepper (from the mill); 0.5 tsp sugar; 1 tsp oregano (dried); 1 bunch basil

454 kcal · 30 min · 4 servings

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Ingredients

500 g potatoes
60 g butter
2 tbsp crème fraîche
4 eggs
nutmeg
salt
pepper (from the mill)
1 bunch mixed herbs (parsley, chervil, dill)
butter (for the ramekins)
1 onion
1 clove of garlic
4 tbsp olive oil
1 can peeled tomatoes (400 g content)
1 bay leaf
salt
pepper (from the mill)
0.5 tsp sugar
1 tsp oregano (dried)
1 bunch basil

Instructions

1. Peel the potatoes and wash them thoroughly.
2. Cut the potatoes into large chunks.
3. Boil the potato chunks in salted water for about 25 minutes.
4. Drain the cooking water.
5. Let the potatoes steam dry for a moment.
6. Press the still hot potatoes through a potato ricer.
7. Stir in the butter and crème fraîche until combined.
8. Separate the eggs, keeping the yolks apart from the whites.
9. Stir the egg yolks into the potato mixture.
10. Season the mixture with salt, pepper, and ground nutmeg.
11. Wash the herbs and shake them dry to remove excess water.
12. Finely chop the herbs.
13. Beat the egg whites with a pinch of salt until stiff peaks form.
14. Gently fold in the chopped herbs and the beaten egg whites into the potato puree.
15. Fill the ramekins with the soufflé mixture.
16. Fill the mixture until it is about a finger's width below the rim.
17. Place the ramekins in a shallow baking dish.
18. Pour hot water into the baking dish until it reaches about 2 cm high.
19. Bake the soufflés in the preheated oven at 180 degrees for about 30 minutes until golden yellow.
20. Peel the onions and garlic.
21. Chop them finely.
22. Sauté them in hot oil until translucent and soft.
23. Add the tomatoes, bay leaves, oregano, and sugar.
24. Let the sauce simmer for about 30 minutes.
25. Stir the sauce occasionally.
26. Season the sauce to taste.
27. Keep the sauce warm.
28. Cut the basil into fine strips.
29. Reserve a few leaves for garnishing.
30. Stir the basil strips into the warm tomato sauce.
31. Carefully loosen the soufflés from the ramekins using a knife.
32. Invert them onto a plate with the tomato sauce.
33. Garnish with the reserved basil leaves.
34. Serve.

Nutrition per serving

kcal: 454
Protein: 11 g · Fett/Fat: 34 g · Carbs: 27 g