Member recipe

Wild Garlic and Potato Soufflé

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 10 minutes Cook: 20 minutes

Skill level

More effort

Servings

Serves 2

A light soufflé with a hint of wild garlic and herbs, using left-over mash and sharp tangy cheese

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 4 oz cold mashed potato
  • 2 oz chopped wild garlic
  • 1 clove of roasted garlic, made into a smooth paste
  • 1 tbsp cream
  • 1 oz flour
  • 1 oz grated hard cheese plus a bit more for coating the dish (parmesan or grana padana)
  • milk
  • 1 egg white
  • mixed fresh herbs - parsley, chives, thyme, chervil etc

Method

  1. Heat the oven to 375 degrees.

  2. Butter a souffle dish or small ovenproof pan/dish and coat the bottom and sides with some of the grated cheese.

  3. Mix together all the ingredients except the egg in a bowl with enough milk to make a thick but runny ‘batter’ Beat the egg white until peaked, then fold into the potato mix

  4. Half fill the souffle dish/pan with the mix and place in the oven. Leave for at least 20 mins until risen and browned

  5. For the dressing, in a blender, mix parsley, wild garlic, lovage and chives, olive oil and lemon juice to make an emulsion. Season with salt and pepper and drizzle over the soufflé

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.