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Sponsored by: Riverford Organic Vegetables
Swede And Cheddar Souffle
| Published: 1st March 2010 09:40 |
Preparation Time: 45 minutes
Cooking Time: 45 minutes
Serves: 4
Ingredients
450g swede, diced
50g unsalted butter
40g plain flour
6 large eggs, separated
1/4 tspn cream of tartar
175g cheddar cheese, grated
salt and pepper
Instructions
Boil swede for approximately 25 mins until tender. Save the water to use later.Melt the butter in a pan, stir in the flour to make a roux and cook on a low heat for 1 minute.
Use 350ml of the swede water, making up the difference with milk if needed. Pour a little of the liquid on to the roux and stir. Repeat this until all the liquid is used and the sauce reboils and thickens.
Mash the swede and season with salt and pepper. Stir in the sauce, then the egg yolks until everything is mixed in well.
Whisk the egg whites with the cream of tartar and 1/4 tspn of salt in a bowl until stiff.
Put the swede mixture into a bowl and stir in a quarter of the whisked egg white. Fold in the remaining egg white and cheddar.
Spoon the misture into a buttered 1 litre soufflé dish with the collar attached.
Bake the soufflé for 45 minutes in an oven preheated to 200°C.
Serve immediately
Recipe from Shaun Hill's Cooking at the Merchant House
Courtesy of http://www.riverfordsacrewell.co.uk/
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