Soak the lentils in 200 ml of water for 2 hours.
Rinse potatoes and parsnips, remove peel and cut into cubes. Cook together for about 15 minutes in a little boiling water with the lid on the pot.
In the meantime, rinse and clean the leeks and cut them into thin rings.
Drain and mash the potatoes and parsnips or press them through a potato ricer.
5. preheat the oven to 200 °C. 6.
Separate the eggs. Stir the sour cream, yolks and grated Emmental cheese into the potato and parsnip mixture.
Stir in leek rings and soaked lentils. 8.
Season with salt, pepper and a pinch of nutmeg. 9.
Grease a souffle dish (or a gratin dish with a high, straight edge) with butter.
Whip the egg whites until stiff and fold them loosely into the mixture. Pour the mixture into the dish and bake the souffle at 200 °C for about 40 minutes.
11. serve immediately, as souffles collapse quickly when cooled.
Soaking time: 2 hours Preparation time: 1 hour and 15 min, of which baking time: 40 min
Tip: Instead of parsnips, you can also use Jerusalem artichoke tubers, which are white, yellow, red, or purple, depending on the variety, and can be found in some gardens as so-called tuberous sunflower. Also called earth pear or earth artichoke, this vegetable is reminiscent of the earth apple in taste, but in contrast to this is stronger
Related Recipes:
Liquid Filled Chocolate SouffléFor the chocolate soufflé, melt all ingredients for the praline filling in a water bath until a smooth cream...
Soufflé CointreauFor the Cointreau soufflé, separate the eggs. Mix the yolks well with the sugar and vanilla sugar and then...
Red Lentils with Onion RingsBring the red lentils to the boil with 1 l of water. Wash the tomatoes, rub dry and cut into cubes –...
Mountain Lentil Soup Santo StefanoThe soup got its name from a small village: Santo Stefano di Sessanio, the “village of lentils”...
Jerusalem Artichoke Soup with Roasted Pine NutsFor the Jerusalem artichoke soup with roasted pine nuts, put the lemon juice in a large enough bowl of cold...
Beluga Lentils on Pineapple CarpaccioBring the vegetable stock to the boil in a saucepan, pour in the lentils and simmer gently at a low...
Turkey Breast Wrapped in Potatoes and Pumpkin on Creamed LentilsPeel the potatoes and pumpkin. From the pumpkin cut 4 fine slices (for garnish, see pumpkin chips). Roughly...
Chicken with Herb Pesto and Roasted Artichoke HeartsBrush chicken with butter, season with salt and season with pepper. Fill with herbs and tie together. Roast in...
Veal Tongue on Lentil SaladThe salted veal tongue is available at many butchers already cooked, so you have no trouble – should he...
Red LentilsBoil the lentils in the indicated amount of water in a large saucepan. When foam forms, skim it off. Add...