Celeriac & Blue Cheese Soufflés

Looking back at my school days I have many good memories of both friends made and teachers met ... in fact I am fortunate to still be in contact with some of my school friends from 'back then'.

Teachers can play such an important and informative role can't they, and although some perhaps you'd rather forget, memories of many tend to stay with you through various stages of your life - well that has been my experience.

One such teacher was my 'Domestic Science' teacher, I always enjoyed her classes, and it was a combination of her, my dear mum and my wonderful Gran that made me aware of good home-cooked food.

One dish I always loved to cook was souffles ... and as many may know there is a knack with souffles ... they rise wonderfully well when cooking and can taste so light and fluffy, but just a moment later they can collapse! Have you ever experienced that? My favourite souffle was always a cheese one, but times have moved on since then and now we have such recipes as this one I share today...

It's celeriac and blue cheese souffle, which is a winning combination, because we just love celeriac (it's a low carbers favourite) and we love blue cheese (Roquefort). Read on and see what you think ... perhaps you may make it soon, it makes a lovely lunch or supper dish ... but then you may prefer to eat it at a time to suit you!

Here is what you will need ...

Preparation time:15 minutes

Cooking time:30 minutes

Ingredients:Serves: 4

5.9g carbs per serving

Small knob of butter, for greasing
500g celeriac, peeled and cubed
3 tbsp half-fat crème fraîche
150g blue cheese such as Stilton, Roquefort or Gorgonzola
4 large (Free Range) Eggs, separated
Green salad, to serve

Method:
1. Preheat the oven to 200°C, gas mark 6. Lightly grease 4 x 250ml individual ramekin dishes.

2. Place the celeriac in a steamer set over a pan of gently simmering water. Cover and steam for about 8 minutes until very tender when pierced with a knife.

3. Place the cooked celeriac in a food processor with the crème fraîche and blue cheese and blitz until smooth. Transfer to a bowl and stir in the egg yolks one at a time, beating well after each addition.

4. In a separate bowl, beat the egg whites using an electric hand whisk until soft peaks form. Using a large metal spoon, lightly fold the egg whites into the celeriac mixture until well combined.

5. Spoon into the prepared dishes and cook for 20 minutes until risen and golden. Serve swiftly with salad on the side.

FREEZING TIP
These freeze well once cooked. Leave to cool completely, turn out of the ramekins, pack into bags then label and freeze for up to 3 months. To reheat, thaw completely and bake for 10–12 minutes at 180°C, gas mark 4 until piping hot.

Recipe idea from here

All the best Jan