Vegetarian menu: celeriac and pumpkin soufflés

Ingredients for 8 people

400 g pumpkin pulp

300 g cleaned celeriac

160 g clean alchechengi

60 g Taleggio cheese

1 egg

butter

grated parmesan

parsley

Timo

salvia

shallot

lemon

sale

baby

Procedure

Cut the celeriac into 3-4 mm thick slices; bring a saucepan of salted water and a lemon wedge to a boil, then boil the celeriac for 10 minutes, then drain.

Cut the pumpkin into 5mm cubes and place them in a saucepan with a peeled and chopped shallot, a knob of butter, a pinch of salt, and a ladle of water; cook for 10-12 minutes.

Using a pastry cutter, cut out 8 discs (4 cm in diameter) from the cooked celeriac slices. Butter 8 cylindrical molds (8 cm in diameter, 4 cm high) and place a celeriac disc in the center of each.

Fill the space around the disc with diced pumpkin and press them down to create an even base. Chop the remaining celery and combine it with the remaining pumpkin cubes, adding salt, pepper, a tablespoon of grated Parmesan, chopped parsley, a little thyme, and an egg. Mix well and divide the resulting mixture among the molds, creating a small indentation in the center.

Fill it with the Taleggio cheese cut into squares and close the molds with the remaining mixture.

Bake at 180°C for 20-25 minutes.

Quarter the cape gooseberries; melt a knob of butter in a pan with 8 sage leaves; when it turns hazelnut brown, turn off the heat and add the cape gooseberries, stir, and season with a generous grind of pepper.

Turn the flans over and serve with the physalis.