"There is a skill in not wasting food and it's all about good, old-fashioned housekeeping. If you learn how to store ingredients properly (cool, dark places are handy for spuds, for example) and keep tabs on what's in your fridge/freezer, you can use everything up before it goes off and make delicious things in the process. This golden, cheese-crusted souffle uses up the celeriac and spuds left after the festive season, plus any odds and ends of cheeses."
"Peel the celeriac and potatoes, then cut them into bite-sized chunks. Put them in a pan filled with 7cm-10cm salted boiling water, then cook on a high heat for 18-20 minutes, until tender. (Alternatively, if you have leftover cooked potatoes or celeriac, this dish is a lovely way of using them up.) Meanwhile, melt the butter in a pan, add the onion and season generously with salt, pepper and the thyme."
"Drain the roots, then roughly mash them in the pan set over a low heat. Add the the cream and yoghurt, then mash again. Add three-quarters of the grated cheese and heat gently, stirring well, for a few minutes. Stir in the softened onion mixture and season to taste with more salt and pepper, plus a few generous gratings of nutmeg."
Good housekeeping and proper storage prevent food waste and enable creative reuse of leftovers. A cheese-crusted celeriac and potato souffle uses cooked or leftover celeriac and floury potatoes combined with sautéed red onion, thyme, garlic, cream, yoghurt, and a mixture of cheeses. The roots are boiled, mashed with butter, cream, and yoghurt, then mixed with softened onion, three-quarters of the grated cheese, nutmeg, and seasoned. Egg yolks are beaten into the vegetable mixture, and beaten egg whites are folded in before baking until golden. The souffle serves 4–6 and pairs particularly well with a sparkling citrus salad.
Read at www.theguardian.com
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