Potato and Dill souffles.

Potato and Dill souffles.

Potato souffle get air and very tender, serve hot.

карт укроп суфле
-800-900 g young potato.
-Dill 25-30 c.
-Garlic 2 pieces.
-Egg 2 pieces.
-Starch 2 tbsp. l.
-Sour 4-6 Art. l.
-Butter 30 ± 20 g.
-Cheese 50 gr.
-Nutmeg 1 ch. L.
-Salt to taste
-Pepper to taste
-Rusk bread (white bread crust chopped) to taste

Potatoes wash, clean, cook until done.
Dill wash, dry, chop.
Garlic crush by a press.
Cheese rub on a small grater.
Eggs divide into yolks and whites.
With boiled potatoes, drain the water, cook the “dry” puree, add salt + pepper + + nutmeg butter (30 g) + dill, let the potatoes cool slightly
Then add the cream (4 tbsp. L.) + Egg yolks + starch + half the cheese, the mass mix well.
Proteins good whisk, stir in the potato-dill mixture.
Refractory Shapes (6 pcs. 170 ml) lubricate the remaining butter and sprinkle with bread crumbs
Lay on the forms dill potato puree, grease the top item. dollop of sour cream, sprinkle with remaining cheese and a pinch of nutmeg.
Bake the souffle at 400 degrees F for 30-35 minutes.

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