Double Cooked Celeriac and Stilton Soufflé

Serves: 6

Chef Top Tip

"At Christmas, it’s nice to occasionally go overboard and create a dish like a soufflé. Double cooked soufflés are a little more forgiving in their making; for this recipe you can cook them ahead and chill in the fridge until needed.  I use stilton cheese, widely traditionally enjoyed at Christmas time, but of course you could use another cheese of your choice if preferred. I like to serve these as a starter with a nice salad of thinly sliced apples and walnuts - delicious!"

Ingredients

  • 225g celeriac, peeled and cut into small pieces
  • 1 clove garlic, crushed
  • 750ml vegetable bouillon
  • 50g unsalted butter
  • 50g plain flour
  • 300ml full fat milk, hot
  • 125g stilton cheese
  • 4 medium eggs, separated
  • Salt, pepper, pinch nutmeg

To finish:

  • 150ml double cream
  • 75g vegetarian parmesan cheese

Method

  1. Place the celeriac and garlic in a pan with just enough hot stock to cover, simmer for twenty five minutes or until tender.
  2. Drain it well, then mash until smooth.
  3. Preheat oven 200c
  4. Melt the butter in a heavy based pan, add flour and make a roux, cooking for two minutes.
  5. Gradually whisk in the hot milk and bring to the boil; reduce the heat and simmer until sauce is thick and has a nice sheen.
  6. Remove pan from the heat, stir in the cheese, the celeriac and season to taste with salt, pepper and a pinch of nutmeg.
  7. Beat in the four egg yolks and prepare the egg whites by whisking until firm with a pinch of salt, not too stiff.
  8. Beat 1/3rd of the whites into the sauce and then carefully fold in the remaining 2/3rds
  9. Generously butter six 175ml ramekins, dividing the soufflé mix between them.
  10. Arrange on a baking tray and then bake in the oven for 15 minutes until risen.
  11. Remove and leave to cool; the soufflés will sink back into their dishes slightly so don’t worry!
  12. When cold, place in fridge to chill for thirty minutes or overnight, if preparing ahead.

To serve:

  1. Preheat oven to 200c
  2. Run a knife around the edge of each soufflé and then turn out into buttered individual, shallow ovenproof dishes.
  3. Heat the cream to the boil, add parmesan and then pour over each soufflé.
  4. Cook in the oven for 8-10 minutes until puffed up and heated through.
  5. Serve immediately.

All products marked in bold are available to purchase through Vegetarian Express.