Celery Root & Potato Souffle | Cook for Your Life
Celery Root & Potato Soufflee - anti-cancer recipes- cook for your life

Celery Root & Potato Souffle

4.0
4.0 out of 5 stars (based on 6 reviews)
Clock Icon for Prep Time 30 min prep
Clock Icon for Prep Time 60 min total
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 10 ingredients

This Celery Root & Potato Souffle is an elevated alternative to plain mashed potato and has the benefits of celery root’s dense vitamin and mineral profile. We love it with Roast Chicken...

Ingredients

  • 1 pound celery root, about 2-3 medium knobs
  • 1 pound Idaho potatoes (about 2 large spuds), peeled and cut into ½-inch cubes
  • 2 tablespoons Greek yogurt
  • 1 tablespoon butter or olive oil (optional)
  • 3 eggs, separated
  • 1 pinch of cream of tartar
  • 2 tablespoons chopped chives
  • 1 tablespoon grated Parmesan cheese
  • 1 tablespoon chopped parsley, for garnish
  • Salt and pepper, to taste
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Nutrition Facts

Calories

231 cals

Fat

8 g

Saturated Fat

2 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

4 g

Carbohydrates

32 g

Sugar

3 g

Fiber

5 g

Protein

10 g

Sodium

644 mg

*per serving

Directions

  1. Preheat the oven to 375 degrees. Grease an 8" souffle dish
  2. Cut off the gnarly top and the bottom of the celery root knobs. Rinse, scrubbing it well to remove as much dirt as possible from its remaining nooks and crannies. Peel, then halve. Cut into ½-inch cubes.
  3. Put the diced celery root into a saucepan and cover with cold water. Bring to a boil. Add ½ teaspoon of salt. After the celery root has been boiling for about 5 minutes, add the cubed potato. Cook until both the potatoes and celery root are tender. Drain, reserving ½ cup of the cooking water.
  4. Return drained potatoes and celery root to the saucepan. Add the yogurt and butter or oil if using and mash together until a soft puree has formed. Add a little of the reserved cooking water if it seems too stiff. Taste for salt and add a grind or two of black pepper. Tip into a large bowl. Set aside to cool slightly.
  5. Meanwhile add the cream of tartar to the egg whites and beat until stiff peaks. Set aside.
  6. Beat the chives, cheese, and egg yolks together. Tip into the slightly cooled potato and celery root mixture and beat until well blended.
  7. Fold in 1 heaped tablespoon of the beaten egg whites to break up the potato-celery root mixture. Carefully fold in the rest of the egg whites with a large spatula. Do not over mix - there should be some white streaks. Pour into a buttered souffle dish.
  8. Bake for 30 minutes until well risen. Serve immediately.

Chef Tips

These kinds of souffles do not have the height of classic souffles made with flour, so if you don’t get a skyscraper, don’t worry — it’s as it should be.

Tipping the mash into a large bowl will help it cool more quickly before adding the egg mixture and give you more room to gently fold in the beaten egg whites, to keep in the air you are adding.

Celery root is nutrient rich in minerals like manganese, phosphate, iron, and copper, and in vitamins C and B6.