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1 Potato Souffle

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Potato Souffle

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Ingredients

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For the Potatoe Bake

  • 1000 grams potatoes, washed peeled, and cut into small pieces
  • 1000 grams water
  • 65 grams Butter
  • 2 eggs, seperated
  • to taste salt
  • 80 grams cheese
  • 250 grams sour cream
  • 1 teaspoon Nutmeg

Sauce

  • 1 red chilli, optional
  • 1 garlic, optional
  • 1 brown onion, cut in half
  • 30 grams Rice Bran Oil
  • 800 grams canned tomatoes, can be substituted with Fresh Tomatoes
  • 1 tablespoon Stock Concentrate
  • 200 grams water, only if you use fresh tomatoes
  • 50 grams sour cream
  • herbs, your choice of Oregano, Herb de Provence, Parsley etc.
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Recipe's preparation

    Potatoe Bake

  1. Fill the water into the bowl

  2. put the potatoes cut into quaters.

  3. Steam for 30-40 minutes on Veroma temperature on speed 1-2

  4. Take the water out of the bowl and dry it.

  5. Add the butterfly, whip eggwhite and set aside.

  6. Shred the cheese for 4-5 seconds on speed 5.

  7. Grease an oven proof dish and cover with bread crumbs.

  8. Peel the potatoes, place them in the bowl.

  9. Add all the rest of the ingredience except the eggwhite.

  10. Mix everything together until all is smooth for 10 seconds on speed 8.

  11. Add the egg white and mix it in carefully by hand.

  12. Fill the mixture into a oven proof form and sprinkle some bread crumbs on the top and decorate it with little cheese pieces.

  13. Bake for 30-40 minutes on 220 degrees.

  14. While the souffle is baking you can prepate the tomatoe sauce to be served with the Souffle. Don't clean the bowl in between.

    15. Tomatoe Sauce

  15. Chop the chilli, garlic and herbs for 4 seconds on speed 5.

  16. Add the onions and chop them for 2 secons on Speed 5. They should still be course.

  17. Add the oil and sautee for 2 minutes on 100 degrees speed 1-2.

  18. Place the tomatoes into the bowl. If you use fresh once cut them into 2-3 centimetre pieces.

  19. If there is not enough liquid add water. Up to 1 Litre.

  20. Add the stock

  21. Cook for 12 minutes on 100 degrees, Speed 1-2 on Reverse. Using fresh tomatoes you should cook it for 15 minutes.

  22. Add the sour cream

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Tip

You can make a nice pattern on top of the souffle with the cheese. It will look nice after baking.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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