If you are looking for a dish that combines creaminess and crunchiness, this potato soufflé with crunchy vegetables is the perfect recipe for you! The soft, delicate centre is enriched by the flavour of sautéed vegetables for a truly irresistible contrast of textures. It’s ideal as a refined starter or as a light yet delicious main course!

Ingredients (for 4 people)

500 g of potatoes
3 eggs
50 ml of milk
50 g of grated parmesan
40 g of butter
1 tablespoon of flour
Nutmeg to taste
Salt and pepper to taste

For the crunchy vegetables:

1 courgette
1 carrot
½ red pepper
½ yellow pepper
1 tablespoon of extra virgin olive oil
Salt and pepper to taste
Sesame seeds or herbs to taste

Preparation

Cook the potatoes: boil them in salted water until they are soft (about 25 minutes). Drain, peel and mash them with a potato masher until you get a smooth mash. Melt the butter in a small saucepan and add the flour, stirring for a few seconds. Drizzle in the milk and keep stirring until you get a thick cream. Add it to the mashed potato.

Mix in the other ingredients: add the parmesan, a pinch of nutmeg, salt and pepper. Separate the yolks from the whites and add the yolks to the potato mixture.

Whip the egg whites until stiff and gently mix them in working from bottom to top to keep the mixture nice and airy. Pour the mixture into small greased and floured moulds.

Cut the courgettes, carrots and peppers into thin strips. Sauté them in a pan with a drizzle of oil for a few minutes, keeping them crunchy. Add salt, pepper and, if you like, a few sesame seeds or herbs. Put the vegetables into the mould with the soufflé and cover, trying to keep everything nice and even. Bake at 180°C for about 20-25 minutes, until the soufflés have puffed up and are golden brown.

Serve the soufflés straight out of the oven!