FANCY GETS CASUAL
LIKE FASHION, FOOD IS GETTING A LITTLE LESS FUSSY AND A LOT MORE COMFORTABLE. THIS DRESSED-DOWN RUSTIC SOUFFLÉ IS BAKED IN A DISH EVERYONE OWNS.
CELERY ROOT AND GOLDEN POTATO SOUFFLÉ
Ingredients
- 1 lb. Yukon gold potatoes peeled and cut up (about 3 cups)
- 8 oz. celeriac or Yukon gold potatoes peeled and cut up (about 1½ cups)
- 3 Tbsp. butter
- 1 large sweet onion halved lengthwise and thinly sliced (2½ cups)
- 2 oz. soppressata or other dry salami finely chopped (½ cup)
- ¾ cup half-and-half
- 6 oz. Fontina or smoked Gouda cheese shredded (1½ cups)
- ½ cup shredded Pecorino Romano cheese 2 oz.
- 1 Tbsp. chopped fresh flat-leaf parsley
- 1½ tsp. chopped fresh sage
- 1 tsp. chopped fresh rosemary
- ½ tsp. chopped fresh thyme
- ¼ tsp. kosher salt
- ¼ tsp. black pepper
- 5 egg yolks room temperature
- 7 egg whites room temperature
- ⅛ tsp. cream of tartar
Instructions
- 1. In a 3-qt. saucepan cook potatoes and celeriac in enough lightly salted boiling water to cover about 20 minutes or until tender; drain. Return to saucepan. Cook over high heat 1 minute while shaking pan to dry out potatoes. Add 2 Tbsp. of the butter. Mash potatoes and celeriac until light and fluffy.* Transfer to a large bowl and let cool 20 minutes or until mixture has reached room temperature.
- 2. Meanwhile, place oven rack in the bottom third of the oven and preheat to 425°F. Butter and flour a 3-qt. rectangular baking dish.
- 3. In a 10-inch skillet melt the remaining 1 Tbsp. of the butter over medium-low heat. Add onion. Cook, covered, 13 to 15 minutes or until onion is tender, stirring occasionally. Uncover; cook and stir over medium-high heat 3 to 5 minutes more or until golden.
- 4. Rinse and dry skillet. Add soppressata. Cook over medium heat 3 minutes or until browned and crisp. Transfer to paper towels.
- 5. Stir caramelized onions, half of the soppressata, and the next nine ingredients (through pepper) into potato mixture. Stir in egg yolks.
- 6. In a large bowl beat egg whites and cream of tartar with a mixer on medium until stiff peaks form (tips stand straight). Stir one-third of the egg whites into potato mixture to lighten. Fold in the remaining whites. Transfer to the prepared dish.
- 7. Place dish in oven and reduce temperature to 375°F. Bake 40 to 45 minutes or until golden brown and center is puffed. Serve immediately. Top with the remaining soppressata. Makes 10 servings (1 cup each).
- *NOTE If you have one, use a ricer to mash the potatoes and celeriac for fluffier results.
- TO BAKE IN A SOUFFLÉ DISH Prepare as directed, except use a 2½- to 3-qt. soufflé or round baking dish with straight sides. Bake 60 to 65 minutes or until puffed and golden brown and the mixture appears set when gently shaken.
- PER SERVING 252 cal., 16 g fat (9 g sat. fat), 137 mg chol., 477 mg sodium, 14 g carb., 1 g fiber, 4 g sugars, 13 g pro.
