An original way to serve boiled potatoes is to make the most delicate soufflé out of it! This dish will be highly appreciated.
It is necessary
- - baking dish;
- - potatoes 600 g;
- - carrots 1 pc.;
- - dried mushrooms 25 g;
- - chicken egg 3 pcs.;
- - milk 0.5 cups;
- - flour 3 teaspoons and 2 tbsp. spoons;
- - grated cheese 50 g;
- - melted butter 2 tbsp. spoons;
- - butter 70 g;
- - mushroom broth 1, 5 cups;
- - sour cream 1/4 cup;
- - marinated mushrooms;
- - greens.
Instructions
Step 1
Boil dried mushrooms. Cook for the first 5 minutes over high heat, then drain and cook for 25 minutes over medium heat. Finely chop the finished mushrooms.
Step 2
Peel the potatoes and carrots, then boil in salted water. Grate the carrots on a coarse grater, and rub the hot potatoes through a sieve. Add butter to the mashed potatoes, then eggs, hot milk, 3 teaspoons of flour, chopped mushrooms and salt. Gently mix the whole mixture!
Step 3
Grease a baking dish with butter, add the potato mixture, sprinkle with cheese, and top with the remaining butter. Bake the soufflé for 30 minutes at 200 degrees, until golden brown!
Step 4
Cooking the sauce. In a skillet, brown 2 tbsp. tablespoons of flour along with butter. Then add the mushroom broth and bring to a boil. After that, pour in sour cream and salt and boil. Garnish the soufflé with pickled mushrooms and herbs. Served soufflé in a baking dish, and the sauce separately.
