Click on the image, above to submit to Pinterest.
Soufflé Potatoes with Carrot and Asparagus
Soufflé Potatoes with Carrot and Asparagus is a modern Irish recipe for a classic vegetarian dish of baked potatoes where the flesh is blended with vegetables, milk, egg yolks and beaten egg whites before being stuffed back in the potatoes and cooked until the mixture rises like a souffle and which are served with asparagus. The full recipe is presented here and I hope you enjoy this classic Irish version of: Soufflé Potatoes with Carrot and Asparagus.
prep time
20 minutes
cook time
90 minutes
Total Time:
110 minutes
Serves:
2
Rating: 
Tags : Vegetarian RecipesSpice RecipesVegetable RecipesMilk RecipesBaking RecipesIrish Recipes
Soufflé Potatoes with Carrot and Asparagus: An Irish recipe for a vegetarian dish of baked potatoes where the flesh is blended with vegetables, milk, egg yolks and beaten egg whites before being stuffed back in the potatoes and cooked until the mixture rises like a souffle and which are served with asparagus.
Ingredients:
2 large baking potatoes
175g carrots, sliced
1/2 small onion, chopped
15g butter
2 tsp plain flour
6 tbsp milk
2 eggs, separated
pinch of freshly-grated nutmeg
1/2 bunch of fresh asparagus
1/2 orange
salt and freshly-ground black pepper, to taste
Method:
For perfect jacket potatoes you need potatoes of even size (about 275g [10 oz] each is ideal). Scrub the potatoes clean and prick all over with the tines of a fork. Brush with a little butter or oil then sit on a baking tray and transfer to an oven pre-heated to 200°C (400F, Gas Mark 6) and bake for about 60 to 75 minutes, or until the potatoes are soft when gently squeezed.
Bring a small pan of water to a boil, add the carrots and onion and cook for 10 minutes, or until the carrots are just tender. Drain the vegetables and turn into a food processor.
Melt the butter in a saucepan, scatter over the flour and stir to combine. Cook over low heat, stirring constantly, for 1 minutes then take off the heat and gradually beat in the milk, mixing until smooth.
Return the pan to the heat and cook gently until thickened, stirring constantly. Pour over this mixture over the carrots in the food processor and process until smooth. Now beat in the egg yolks and season with salt, black pepper and nutmeg.
When the potatoes have cooked cut off the tops and scoop out the flesh. Mash the potato flesh thoroughly then beat in the carrot mixture. Add the egg whites to a clean and dry bowl then whisk until they stand in soft peaks. Fold the beaten egg whites into the potato and carrot mix, folding them in with a metal spoon.
Pile the resultant mixture back into the potato skins then return to the oven and bake for a further 15 to 20 minutes, or until the filling is well risen and golden brown.
In the meantime, bring a pan of water to a boil, add the asparagus and cook for between 5 and 8 minutes, or until just tender. Grate the zest from the orange and mix with the asparagus. Squeeze over a little of the orange juice and grate a little nutmeg over the top.
Serve the asparagus to accompany the potatoes.
