Celeriac & stilton soufflés
Rich Harris shows you how simple it can be to make a soufflé. These delicious celeriac and Stilton soufflés make the perfect starter for a special meal.
Recipe - Serves: 2
125g celeriac, peeled and cubed
10g plain flour
2 tbsp semi-skimmed milk
10g LOVE Life Dried Apple Slices, roughly chopped
30g Stilton cheese, diced
1 large Waitrose British Blacktail Free Range Egg, separated
¼ tsp English mustard
Pinch cayenne pepper
1 Preheat the oven to 220°C, gas mark 7.Cook the celeriac in boiling water for 10–12 minutes until tender. Drain well, then purée in a vegetable mouli or food processor.
2 Meanwhile, melt the butter in a small pan over a medium heat. Brush 2 large ramekins with a little of the butter. Stir the flour into the pan and cook, stirring, for 1 minute. Off the heat, gradually whisk in the milk, then return to the heat. Bring to the boil, stirring constantly, to give a thick, smooth sauce.
3 Take the pan off the heat and stir in the celeriac purée, apple and Stilton, followed by the egg yolk, mustard, cayenne and seasoning. You can prepare up to this stage 24 hours in advance, cover and keep in the fridge until needed.
4 Whisk the egg white until stiff but not dry, then carefully fold into the celeriac mixture. Spoon into the prepared dishes and place on a baking sheet. Bake for 10–12 minutes until well risen and golden. Serve immediately with dressed salad leaves.
Typical values per serving: