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Potato Souffle

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)56.1081
Energy (kCal)969.02
Carbohydrates (g)56.1447
Total fats (g)60.632
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook potatoes in salted water until tender. Drain and mash. | 2. Preheat oven to 350°F Butter a 6 cup souffle dish. | 3. Cook the butter and onion over medium heat until soft (4 - 5 minutes), add to the mashed potatoes. Stir in the egg yolks, and creams. Season with salt and pepper. Add herbs and Parmesan cheese, and stir until smooth. | 4. Beat the egg whites until stiff, glossy peaks form. Stir 2 tbsp of the egg whites into the potato mixture to loosen it, then fold in the rest of the egg whites. | 5. Pour the mixture into the buttered souffle dish, and bake until golden brown - 20 to 25 minutes. Start checking after 15 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 2 peeled cut boiling - - - -
    butter 3 tablespoons 256.5 11.7855 8.0145 21.6
    onion 1 chopped 28.0 6.537999999999999 0.77 0.07
    cream 2 tablespoons sour 47.52 1.1112 0.5856 4.644
    egg 2 separated 143.0 0.72 12.56 9.51
    cream 1/4 cup 198.0 3.99 2.178 20.808000000000003
    salt pepper - - - -
    herb 3 tablespoons minced - - - -
    parmesan cheese 1 cup shredded 296.0 32.0 32.0 4.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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