Potato Soufflé

Potato Soufflé Recipe from Ireland with Onion and Parmesan Cheese

Region / culture: Ireland | Preparation time: 30 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Tarragon Orange Salad is a refreshing and flavorful dish that combines the tangy sweetness of oranges with the aromatic herbiness of tarragon. This salad is perfect for a light lunch or as a side dish for a summer barbecue.

History

The combination of tarragon and oranges in a salad is a classic French flavor pairing. Tarragon is a popular herb in French cuisine, known for its unique anise-like flavor. Oranges add a bright and citrusy note to the salad, creating a harmonious balance of flavors.

Ingredients

2 lb (907 g) potatoes, peeled and cut into 2-inch pieces
3 tbsp butter
1 small onion, finely chopped
2 tbsp sour cream
2 eggs, separated
2 tbsp heavy cream
salt and pepper
1 tbsp dried parsley, thyme, or tarragon
4 oz (113 g) parmesan cheese, grated

How to prepare

Preheat the oven to 350°F (177°C).
Cook the potatoes in boiling salted water for 15 minutes or until tender.
Drain and mash the potatoes in a bowl.
Place a small pan over medium heat and add butter and onions. Cook for 5 minutes or until the onions are soft.
Add the cooked onions to the mashed potatoes.
Stir in sour cream, egg yolks, and cream.
Add salt and pepper to taste.
Mix in herbs and grated cheese until smooth.
Beat the egg whites until stiff.
Fold 2 tbsp of the beaten egg whites into the potato mixture, then fold in the rest.
Pour the mixture into a greased soufflé dish and bake for 25 minutes or until the top is golden brown.

Variations

Add grilled chicken or shrimp to make it a heartier meal.
Substitute pecans or walnuts for the almonds for a different flavor profile.
Add crumbled feta or goat cheese for a creamy element.

Cooking Tips & Tricks

Be sure to toast the almonds before adding them to the salad to enhance their nutty flavor.

- Use fresh tarragon for the dressing for the best flavor.

- Adjust the amount of dressing to your taste preference - you can always add more or less to suit your liking.

Serving Suggestions

This salad can be served as a light lunch on its own or as a side dish to grilled chicken or fish. It pairs well with a glass of crisp white wine.

Cooking Techniques

Toasting the almonds adds depth of flavor to the salad.

- Tossing the salad with the dressing just before serving ensures that the lettuce stays crisp.

Ingredient Substitutions

You can use white wine vinegar or apple cider vinegar in place of tarragon vinegar.

- Fresh tarragon can be substituted with dried tarragon, but adjust the amount to taste.

Make Ahead Tips

The dressing can be made ahead of time and stored in the fridge for up to a week.

- You can prepare the salad ingredients in advance and toss them with the dressing just before serving.

Presentation Ideas

Serve the salad in a large bowl or on individual plates for a beautiful presentation. - Garnish with fresh tarragon leaves or orange zest for a pop of color.

Pairing Recommendations

This salad pairs well with grilled chicken, fish, or shrimp.

- Serve with a side of crusty bread or a light soup for a complete meal.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the fridge for up to 2 days.

- The dressing can be stored separately and added to the salad just before serving.

Nutrition Information

Calories per serving

320 per serving

Carbohydrates

12g per serving

Fats

- Total Fat: 28g per serving

- Saturated Fat: 3g per serving

Proteins

3g per serving

Vitamins and minerals

Vitamin C: 60% of daily value per serving

- Vitamin A: 80% of daily value per serving

- Iron: 10% of daily value per serving

Alergens

Contains eggs and tree nuts (almonds)

Summary

This Tarragon Orange Salad is a nutritious dish that is high in vitamin C and vitamin A. It is a good source of healthy fats from the olive oil and almonds.

Summary

Tarragon Orange Salad is a delightful dish that combines the fresh flavors of oranges and tarragon with a creamy dressing. This salad is perfect for a light and refreshing meal or as a side dish for a summer gathering. Enjoy the vibrant flavors and nutritious ingredients in this delicious salad.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Potato Soufflé. It was many years ago, when I was just a young girl eager to learn the art of cooking from my mother. We were going through some old cookbooks that had been passed down through the generations when we came across a faded, handwritten recipe for Potato Soufflé.

My mother explained to me that this was a dish that her own mother used to make for special occasions, and that it was a family favorite. She told me stories of how my grandmother would spend hours in the kitchen, carefully peeling and slicing potatoes, whisking eggs, and folding in fluffy whipped cream to create a light and airy soufflé that would melt in your mouth.

I was fascinated by the idea of making something so delicate and elegant, and I begged my mother to teach me how to make it. She smiled and agreed, and together we set out to gather the ingredients we needed. Potatoes, eggs, cream, butter – simple enough, but when combined in just the right way, they would transform into something truly magical.

As we worked in the kitchen, my mother shared with me the story of how she first learned to make Potato Soufflé. It was from a dear friend of hers, Mrs. Jenkins, who was known far and wide for her culinary prowess. Mrs. Jenkins had taken my mother under her wing when she was just a young bride, teaching her the secrets of soufflé-making and passing down her own treasured recipe.

I listened intently as my mother recounted the hours she had spent in Mrs. Jenkins' kitchen, watching and learning as she whipped up soufflé after soufflé with practiced ease. I could almost picture the steam rising from the oven, the tantalizing aroma of butter and potatoes filling the air, and the look of pure joy on Mrs. Jenkins' face as she presented her masterpiece to her guests.

As we finished preparing the ingredients and began to assemble the soufflé, my mother guided me through each step with patience and precision. She showed me how to layer the thinly sliced potatoes in a baking dish, how to beat the eggs until light and frothy, and how to gently fold in the whipped cream to create a smooth and velvety mixture.

Finally, we placed the dish in the oven and waited anxiously for the soufflé to rise and puff up into a golden brown masterpiece. As the timer beeped and we pulled the soufflé out of the oven, a wave of pride and satisfaction washed over me. I had done it – I had made my very first Potato Soufflé, and it looked just like the ones my grandmother used to make.

As we sat down to enjoy our creation, my mother and I savored each bite, savoring the creamy texture, the subtle richness of the eggs and cream, and the comforting warmth of the potatoes. It was a dish that spoke of tradition and love, of memories shared and moments cherished.

From that day on, Potato Soufflé became a staple in our family's recipe book, a dish that we would make for holidays, birthdays, and any occasion that called for a touch of elegance and sophistication. And every time I make it, I think back to that moment in the kitchen with my mother, learning the secrets of soufflé-making and carrying on a tradition that has been passed down through the generations.

So, if you ever find yourself craving a taste of something truly special, I urge you to try your hand at making Potato Soufflé. It may take a bit of time and effort, but I promise you, the end result will be well worth it. And who knows – perhaps one day, you too will pass down this cherished recipe to the next generation, keeping alive the legacy of a dish that has brought joy and comfort to so many.