Thomasina Miers’ cheesy celeriac soufflé with honeyed citrus salad

Thomasina Miers offers two winter recipes: a cheesy celeriac and potato soufflé and a honeyed citrus, rocket and pomegranate salad intended to brighten a dark winter’s day and to use up leftover roots and cheeses. The recipe piece emphasises not wasting food and keeping ingredients in good condition – storing items properly (cool, dark places are handy for spuds) and using things up before they go off.

The golden, cheese‑crusted soufflé is presented as a way to use celeriac and potatoes left after the festive season plus odds and ends of cheeses, and is described as spectacularly good when paired with the sparkling citrus salad. Key soufflé details given: prep 10 minutes, cook 1 hour 30 minutes, serves 4–6.

Ingredients include 300g celeriac, 200g floury potatoes, 45g butter, 1 large red onion, thyme, garlic, 200g double cream, 100g Greek yoghurt or soured cream, 250g grated cheese (a mix of blue and cheddar), grated nutmeg and seven eggs (separated). Method highlights: boil the roots until tender (about 18–20 minutes), sweat the onion in butter, mash with cream and yoghurt, stir in most of the cheese, fold in whisked egg whites and bake in a buttered ovenproof dish at 210C (190C fan) for about 40–45 minutes, reducing heat if the top browns too quickly.

The salad notes: prep 25 minutes, serves 4, using blood orange, pink grapefruit, finely diced red onion, rocket, pink chicory, pomegranate and toasted sunflower seeds.

Key Topics

Culture, Thomasina Miers, Celeriac Soufflé, Citrus Salad, Pomegranate, Potatoes