Recipe Archives->Vegetables->Celeriac Souffle

Celeriac Souffle
per serving:

1/4 lb celeriac
1/4 c cream
2 eggs
1/4 t garlic

Preheat oven to 350 degrees.

Clean the celeriac and garlic, and steam until very tender.  Place
in a blender with the cream and egg yolks, and blend until very
smooth.  Beat the egg whites until stiff peaks form.

Fold a small amount of the egg white into the puree, then fold the
puree into the egg whites.  Spoon into a souffle pan, and bake
until set.  Serve immediately.

You can substitute almost any veggie for the celeriac.

Printable version: celeriac-souffle.txt.