Vegetables do not have to be boring and this is the perfect example.
Let’s get cooking!
For 4 people
- Prep Time : 40 minutes
- Cook Time : 45 minutes
1/ Place the celeriac and carrots peeled and cut into chunks into a pot with the bay-leaf and sea salt cover with water without drowning them in water you want to keep some of the nutrients.
2/ For the white sauce in another pot melt your butter then add the rice flour, once the flour has absorbed all the butter add the water in which your vegetables have cooked a ladle at a time whisking energetically in between each until you obtain the right consistency, creamy and light, season to taste and add the nutmeg and cheese.
3/ Now drain the veg and mash them add some of the white sauce until your mash become smooth and creamy, season to taste.
4/ In you bowl separate the yolk from the white, add the yolk to your mash and beat the white until fluffy. Take a spoon of the white and break them in your mash then the rest of the white and incorporate them in the mash trying not to break them. Preheat your oven to gas mark 7(2100), butter your soufflé dish and place carefully the mix and in the oven for 20 minutes then leave it in the oven for another 5 minutes and now take it out it will be all golden and risen.
Do not at any time open your oven door as the change in temperature will prevent the rise of your soufflé.