Name: Black radish soufflé
Prep time: 35 min
Cook time: 60 min
Yield: 4 servings
Ingredients: 800 g of black radish; 3 potato; 100 g of parmesan; 2 egg; 25 cl of milk; 50 g of butter; 50 g of flour; 1 chicken bouillon cube; 1 teaspoon of Cornstarch; salt (according to taste); pepper (according to taste)

Black radish soufflé

Source: https://www.marmiton.org/recettes/recette_souffle-de-radis-noir_231829.aspx

Midday Public

Course: Main course

Preparation time: 35 minutes

Cooking time: 60 minutes

Energy: 481 kcal / serving

Instructions

1. Pour 6 servings
2. Pour 1.5 liters of water into a saucepan with the bouillon cube or chicken stock.
3. Vegetable preparation:
4. Peel the black radishes and cut them into large cubes.
5. Peel the potatoes and cut them into large cubes.
6. After 10 minutes of infusion, add the radishes and potatoes to the broth.
7. Cover and cook for 40 minutes.
8. The radishes should be very tender.
9. Drain well. Then blend to obtain a puree. (Tip: reserve some broth to facilitate the "making" of the puree and avoid a too compact puree).
10. For the béchamel sauce:
11. In a saucepan, melt the butter.
12. Once melted, add the flour.
13. Stir with a whisk and cook over low heat without browning for 5 to 10 minutes. Then add the milk. Season with salt and pepper.
14. Cook over low heat for 15 minutes, stirring constantly.
15. The béchamel sauce is ready when it forms a fairly compact and sticky ball in the saucepan.
16. Off the heat, mix the béchamel sauce with the egg yolks, grated Parmesan cheese, and radish puree. Preheat the oven to 350°F (180°C).
17. Beat the egg whites with the cornstarch until stiff peaks form. Gently fold them into the previous mixture.
18. Pour the mixture into the mold.
19. Bake for 20 minutes.
20. It's ready! Time to enjoy!

Notes & Suggestions

Average nutritional values per serving
Energy 1,910.88 kJ / 456.38 kCal
Fat 24.39 g, of which saturated 13.98 g
Carbohydrates 38.05 g, of which sugars 8.34 g
Fiber 7.17 g
Protein 19.84 g
Sodium 975.87 mg