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Potato and onion souffles with parsley sauce Free recipe And Books

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Potato and onion souffles with parsley sauce Free recipe and books

So you would like to know how to make Potato and onion souffles with parsley sauce Free recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!


potato and onion souffles with parsley sauce

275ml bechamel sauce (made with 40 g of butter 25g flour and 275 ml milk infused with a bayleaf a few peppercorns a pinch of mace a garlic clove and a little carrot and celery)
2 medium potatoes(approx 275300g)
Salt (see recipe)
1 large onion finely chopped
50g butter
Salt and freshly milled black pepper

For the parsley sauce
275ml white sauce (made with 25g butter 20 g flour and 275 ml milk)
1 tablespoon cream
25g parsley stalks
2 tablespoons fresh chopped parsley leaves
Salt and freshly milled black pepper

Pre heat the oven to gas mark 6 400F (200C).
Youll also need four 11.5cm ramekin dishes well buttered and dusted with flour.

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

This Recipe Serves 4
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