Potato Souffles With Tomato and Basil Sauce

"An easy, impressive recipe to serve for your next vegetarian dinner party. Uses simple ingredients, but has a sophisticated flavour."
 
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Ready In:
55mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Heat oven to 190°C; butter 6 ramekin dishes and set aside.
  • Boil potatoes in their skins and leave to cool. When able to handle, peel off skins and mash potato flesh really well (no lumps!) in a large bowl. Let cool a few minutes.
  • Whisk egg yolks into potato mixture and season with salt, pepper, and nutmeg.
  • In another bowl, whisk egg whites until stiff and dry. Fold half the egg whites into potato mixture, then fold in the rest lightly with a large metal spoon, cutting through mixture and turning it over until evenly mixed, but still airy. Divide between dishes and set ramekins on baking sheet. Sprinkle over Parmesan and bake 20-25 minutes until risen and golden brown.
  • For the tomato sauce, put tomatoes in pan with olive oil, salt, pepper and sugar. Heat gently and simmer 2-3 minutes until slightly thickened.
  • When souffles are ready, invert each one onto a tea towel, then put right-side up on a wared plate. Spoon sauce around souffle and sprinkle with basil leaves.

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RECIPE SUBMITTED BY

I'm an American living in London since I got married in 1994 (except for a brief stint in New Jersey, and then Luxembourg). I work part-time for a national charity and also study social sciences part-time with the Open University. Keeps me busy, but I still find plenty of time to cook and search for 'zaar recipes! Over time my cooking has meshed English and American customs together, especially at holiday time. I make a mean Christmas fruitcake complete with Fondant Icing and marzipan, but I still have a Christmas cookie party for my friends where I introduce (or subject!) them to all my favorite cookie recipes. My husband and two kids will happily eat Shepherd's Pie or Sloppy Joes, cheese and onion or grilled cheese sandwiches. The comparisons go on and on...
 
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