Tiny Dutch Kitchen

Small kitchen, Great cooking

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Starter
  • soup
  • Main Dish
  • Side dish
  • Condiment
  • Dessert
  • Sweet treats
  • Snacks
  • Nederlands
You are here: Home / Recipes / Potato Soufflé with Spinach and Roquefort

Potato Dishes Vegetables Vegetarian

Potato Soufflé with Spinach and Roquefort

 

Potato Soufflé with Spinach and Roquefort

This potato soufflé with spinach and roquefort cheese, is light and fluffy in texture but rich in taste. It’s a luxurious side dish, fit for any dinner party. A great recipe for the upcoming Thanksgiving and Christmas season.

The soufflé as a dish is a French invention. The word soufflé comes from the French verb souffler.  This means “to breathe” or “to puff”. Which is exactly what a soufflé does: it inhales… and exhales. Because, let’s be honest, deflating is what soufflés are most famous for.

You don’t have to be overly concerned about that with this recipe, however. Soufflés usually contain two main ingredients: a base (like crème pâtissière or béchamel) and beaten egg whites. The base provides the flavour and the egg whites provide the rise. In many sweet soufflés, the base is already pretty light. That’s why these kinds of soufflé can fluff up to almost twice their original size.

However, this is a potato soufflé, which means it uses a base of mashed potato. Because this is quite heavy, potato soufflés don’t puff up a lot. So while this soufflé will definitely be light and fluffy, it will not rise quite so much. However, because of the starch in the potatoes the soufflé is also less likely to catastrophically collapse 

While you can use this soufflé as a vegetarian main dish, I personally feel it works best as a side dish. As a luxurious accompaniment to any kind of roast meat.

Potato Soufflé with Spinach and Roquefort

If you like this recipe, please share it with family and friends or on any of our social media pages. You can find us on Facebook, Instagram or Pinterest. If you want to be kept up-to-date on new recipes and posts, you can also follow us on bloglovin‘ or sign up to our newsletter.

Print Recipe
Potato Soufflé with Spinach and Roquefort
Potato Soufflé with Spinach and Roquefort
Course Main Dish, Side dish
Servings
Ingredients
  • 400 g potato
  • 150 g fresh spinach
  • 100 g roquefort cheese
  • 2 eggs
  • ground black pepper
  • ground nutmeg
Course Main Dish, Side dish
Servings
Ingredients
  • 400 g potato
  • 150 g fresh spinach
  • 100 g roquefort cheese
  • 2 eggs
  • ground black pepper
  • ground nutmeg
Potato Soufflé with Spinach and Roquefort
Instructions
  1. Peel the potatoes and cut them into evenly sized chunks. Cook them until soft. Drain them leave to cool.
    Potato Soufflé with Spinach and Roquefort
  2. Wash the spinach, then drain in a collander. Put it in a microwave-safe dish and cook in the microwave on 600watt for about 10 minutes. Drain any excess fluid and leave to cool as well.
  3. Pre-heat the oven to 200°C (390°F). Also prepare your moulds or ramekins, by coating the inside with a little bit of butter. Store them in the fridge for now.
    Potato Soufflé with Spinach and Roquefort
  4. Separate the eggs. Beat the egg whites into stiff peaks. Save the egg yolks, to add to the potato mash.
  5. Cut the spinach up into smaller pieces before adding to the potatoes. Mash into a smooth purée.
  6. Cut the Roquefort cheese into small pieces and add to the mash, along with the egg yolks. Season liberally with black pepper and nutmeg.
  7. Apart from a couple chunks of cheese, you should now have a smooth, very sloppy mash. Normally the spinach will add enough moisture to achieve this. If your mash seems a bit too dry however, add a little bit of milk to loosen up the mixture.
  8. Add about 1/3 of the egg whites in with the mash. Do this carefully, to avoid knocking out all of the air. Then carefully fold in the rest of the egg whites, until everything is incorporated.
    Potato Soufflé with Spinach and Roquefort
  9. Scoop the mixture into your prepared moulds. Then bake them in the oven for about 25 minutes.
  10. Once they're cooked, serve them immediately.

Potato Soufflé with Spinach and Roquefort

 

Bewaren

Bewaren


Leave a Comment

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Categories

Newsletter

Would you like to receive our latest recipies in your mailbox?

 

Meat suggestion

Chicken sumac with lemon couscous

Sumac chicken with lemon couscous

More meat dishes

  • Chicory with ham and cheese
  • Beef Goulash
  • Pinda Bravoe. Surinamese Peanut Soup.

Vegetarian idea

Crispy tofu nuggets

Crispy tofu nuggets

More vegetarian dishes

  • Lacto-Fermented Chilli Sauce
  • Muhammara. Red pepper and Walnut spread.
  • Carrot and Chili Pickle

Baking Idea

Pizza with Jerusalem Artichoke

Pizza with Jerusalem Artichoke

More baking ideas

  • Pizza with Jerusalem Artichoke
  • Parsnip Tart with Feta and Walnuts
  • Belgian Waffles

Preserving idea

Pickled chillies

Pickled chillies. A great way to preserve your harvest.

More preserving ideas

  • Carrot and Chili Pickle
  • Pickled Ginger
  • Sweet Mandarin Jam

Categories

Alcoholic drinks Baking Batter Beef Beverages Cake Chicken Chicken eggs Crumble Dehydrating Egg dishes Fermenting Fish dishes Freezing Fruit Geen categorie How to Jam and Chutney Lamb Meat dishes Meat substitutes Oily fish Pasta dishes Pastry Pickling Pie Pizza Plant-based dishes Pork Potato Dishes Preserving Quiche Rice dishes Sauces Soup Spice mixes Spreads and dips Vegan Vegetables Vegetarian Venison Video tutorial White fish
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS

Copyright © 2022 · Divine theme by Restored 316

Copyright © 2022 · Divine Theme on Genesis Framework · WordPress · Log in