Créé avec l’IA
Potato Beetroot Soufflé
55 min 207 kcal par portion Avancé
Ingrédients
4 Portions
- potato150 g
- beetroot100 g
- flour80 g
- eggs2 pieces
- milk150 ml
- sugar40 g
- salt1 tsp
Instructions
- 1
Preheat your oven to 180°C (356°F) and lightly grease 4 small ramekins or a medium soufflé dish.
- 2
Peel and dice the potato and beetroot. Boil them in salted water until tender, about 15-20 minutes. Drain and mash together until smooth. Let cool slightly.
- 3
In a mixing bowl, whisk together the flour, sugar, and salt.
- 4
Separate the eggs. Add the yolks to the mashed potato and beetroot mixture, along with the milk. Mix well until smooth.
- 5
Gradually add the flour mixture to the potato-beetroot mixture, stirring until fully combined.
- 6
In a clean bowl, beat the egg whites until stiff peaks form.
- 7
Gently fold the beaten egg whites into the potato-beetroot batter, being careful not to deflate the mixture.
- 8
Pour the soufflé mixture into the prepared ramekins or dish, filling them about 3/4 full.
- 9
