This recipe was inspired by a mashed potatoes soufflé recipe from French magazine ‘Elle à table’. It’s called soufflé because of the puffy texture the purée gets when being baked in oven. Good news is it doesn’t involve any beaten egg white! It’s such an easy recipe, I invite you to try it with any mashed veggies you like.
Preparation time: 10 minutes – Cooking time: 30 minutes – Baking time: 20 to 25 minutes
Ingredients (for 4 servings)
1.1 lbs (500 g) of broccoli
4 big potatoes
1 tablespoon of creme fraiche
1 oz (30 g) of butter
1 pinch of nutmeg
Salt & Pepper
1/ Peel, rinse and dry potatoes.
2/ Rinse and dry broccoli.
3/ If you have a a pressure cooker, steam potatoes in it for 10 minutes after water starts boiling. Then, steam broccoli for 5 minutes. If you don’t, get water to a boil in two separate saucepans. Boil potatoes for 30 minutes and broccoli for 10 minutes. In all cases, add some salt.
4/ Preheat oven to 450° F (230° C/Th 8).
5/ Mash potoatoes and broccoli in a food processor. Add creme fraiche, half of the butter. Season with salt, pepper and nutmeg.
6/ Grease 4 ramekins with butter or margarine.
7/ Pour broccoli purée into the ramekins. Top with a piece of butter.
8/ Fill half of an ovenproof dish with boiling (or very hot water) and put ramekin on it. Bake in oven for 20 to 25 minutes.
Serve right away.