Earth Apple Celery Souffle

Cut peeled potatoes and celery coarsely into cubes and boil in tap water for 20 minutes with the lid closed until soft. Remove from heat and add whipping cream, butter, salt and pepper and mash with a potato masher to a smooth paste (do not use a blender, as the paste will be tough!). Finally, add the egg yolks and grated Parmesan cheese. Butter a souffle dish (2 l capacity, based on 3 servings) and sprinkle with flour.

Whip the egg whites in a large baking bowl until very stiff and fold in the warm potato cream. Spread the souffle mixture smoothly in the prepared dish and sprinkle with the remaining cheese. Baking time: 35 minutes at 220 °C, lowest rack. If the souffle starts to brown too much from the top, put a tray tightly over it. Put on the table immediately.

Tip: Go ahead and treat yourself to a good Parmesan – it enhances the flavor!

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