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Receta Potato And Onion Souffles With Parsley Sauce
by Global Cookbook

Potato And Onion Souffles With Parsley Sauce
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Ingredientes

  • 275 ml bechamel sauce (made with 40 g of butter 25g flour and 275 ml lowfat milk infused with a bayleaf a few peppercorns a healthy pinch of mace a garlic clove and a little carrot and celery)
  • 2 med potatoes(approx 275-300 g)
  • 1 x salt (see recipe)
  • 1 lrg onion finely minced
  • 50 gm butter
  • 1 x salt and freshly milled black pepper
  • 275 ml white sauce (made with 25g butter 20 g flour and 275 ml lowfat milk)
  • 1 Tbsp. cream
  • 25 gm parsley stalks
  • 2 Tbsp. fresh minced parsley leaves
  • 1 x salt and freshly milled black pepper

Direcciones

  1. Preheat the oven to gas mark 6 400 degrees F (200 degrees C).
  2. Youll also need four 11.5cm ramekin dishes well buttered and dusted with flour.
  3. Cook the potatoes first: they should be washed and well dry then placed on a 1cm bed of cooking salt in a small gratin dish or possibly similar.
  4. Bake on a high shelf in a warm oven for about an hour.
  5. While thats cooking make up the white sauce and add in the parsley stalks to it then leave it in a hot place to infuse the flavour of the parsley stalks.
  6. This would be a good moment to make up the bechamel sauce as well.
  7. When the potatoes are cooked reduce the heat to gas mark 4 350 degrees (180 degrees C). Using an oven glove to protect your hands peel off the skins and use a spoon to push the hot potato through a sieve into a mixing bowl.
  8. You are going to need 8 ounce of potato so weigh which amount and return it to the bowl.
  9. Now for the souffle.
  10. In a medium sized saucepan heat 50g of butter and cook the onion very gently over a low heat for about 12 min until softened but not browned.
  11. Now add in the onion to the potato along with the bechamel sauce and the egg yolks and mix all these together thoroughly seasoning well.
  12. Next in a roomy grease free bowl whisk the egg whites until stiff and fold these gradually and carefully into the potato mix.
  13. Place the ramekin dishes on a baking sheet and spoon the souffle mix into them.
  14. Then bake them for 15 to 20 min or possibly till well risen and golden on top.
  15. While the souffles are cooking sieve the parsley sulks out of the white sauce then gently re heat it adding a Tbsp. of cream.
  16. Stir in the fresh minced parsley at the last minute.
  17. Serve the souffles with the sauce separately in a jug.
  18. Serves 4