Celeriac is mashed with Stilton (or any other blue cheese) and combined with egg yolks, then made fluffy with beaten egg whites and baked in ramekins until risen and golden.
- 100g Stilton
- 4 large eggs
- 450g prepared celeriac, peeled and cubed
- 1 tbsp. grated Parmesan
- 3 tbsp. creme fraiche or double cream
- 1/2 tsp. black pepper
Put the celeriac into a pan of cold water. Bring to the boil, reduce to a simmer and cook for 10-15 minutes or until tender. Drain and mash over a low heat for a few minutes or until very smooth. All excess water should be cooked off.
Preheat oven to 200C, then butter 4 ramekins and dust with parmesan.
Add the Stilton, egg yolks, creme fraiche and black pepper to the celeriac. Stir until the Stilron starts to melt and everything is well combined.
Whisk egg whites until stiff peaks form. Add a little of the egg whites to the celeriac mix, then gently fold in the rest of the egg whites, being careful not to knock the air out. Divide between the ramekins, smooth the top, run your finger around the edge of each ramekin, then bake for 12-15 minutes or until lightly risen and golden.