Potato soufflé

Here’s a delicious gluten-free vegetarian soufflé that would make an ideal starter or light lunch. You can make the mashed potato fresh or use up some that’s left-over. You’ll just need to heat it up before mixing.

This recipe was created by Branston NPD team.

SEASON

Autumn/Winter

COMPLEXITY

Simple

PREPARATION TIME

20 minutes

COOKING TIME

20 minutes

SERVES

Serves 4

Ingredients

300g hot mashed potato (Desiree is a great masher, but you can use any creamy all-rounder)
10g Porcini mushrooms, soaked in 2 tbsp hot water
2 chestnut mushrooms, finely chopped
1 tbsp (15g) red onion, very finely chopped
30g butter
Polenta for dusting
2 large eggs, separated plus one extra egg white
Sea salt and pepper
Chopped parsley to garnish

Method

Grease four ramekin dishes with butter and dust with polenta

Preheat oven to 200°C / Fan 180°C / Gas 6.

Drain the porcini mushrooms and chop finely. Gently fry the porcini mushrooms, chestnut mushrooms and red onion in the butter & 1 tsp oil until softened.

Add the cooked mushrooms to the hot mashed potato. Stir in the egg yolks and mix well. Season .

Whisk the egg whites until stiff and gently fold them into the potato mixture.

Divide the mixture between the prepared ramekins.

Bake for 16-18 minutes until risen and golden.

Sprinkle with chopped parsley before serving.

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Potato soufflé

Here’s a delicious gluten-free vegetarian soufflé that would make an ideal starter or light lunch. You can make the mashed potato fresh or use up some that’s left-over. You’ll just need to heat it up before mixing.

SEASON

Autumn/Winter

COMPLEXITY

Simple

PREPARATION TIME

20 minutes

COOKING TIME

20 minutes

SERVES

Serves 4

Ingredients

Method

You might also like...

Healthy Fish and Cornish New Potato Chips

Sweet Potato Pie

Potato Tteokbokki

Sweet Potato Truffles

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