Double Cooked Celeriac and Stilton Soufflé
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!"
- 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
- 150ml double cream
- 75g vegetarian parmesan cheese
- Place the celeriac and garlic in a pan with just enough hot stock to cover, simmer for twenty five minutes or until tender.
- Drain it well, then mash until smooth.
- Preheat oven 200c
- Melt the butter in a heavy based pan, add flour and make a roux, cooking for two minutes.
- 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.
- Remove pan from the heat, stir in the cheese, the celeriac and season to taste with salt, pepper and a pinch of nutmeg.
- Beat in the four egg yolks and prepare the egg whites by whisking until firm with a pinch of salt, not too stiff.
- Beat 1/3rd of the whites into the sauce and then carefully fold in the remaining 2/3rds
- Generously butter six 175ml ramekins, dividing the soufflé mix between them.
- Arrange on a baking tray and then bake in the oven for 15 minutes until risen.
- Remove and leave to cool; the soufflés will sink back into their dishes slightly so don’t worry!
- When cold, place in fridge to chill for thirty minutes or overnight, if preparing ahead.
- Preheat oven to 200c
- Run a knife around the edge of each soufflé and then turn out into buttered individual, shallow ovenproof dishes.
- Heat the cream to the boil, add parmesan and then pour over each soufflé.
- Cook in the oven for 8-10 minutes until puffed up and heated through.
- Serve immediately.
All products marked in bold are available to purchase through Vegetarian Express.