Cheese soufflé with salsify

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For 4 Soufflé dishes of 2,5 dl capacity

  • 300 g of salsify
  • 50 g of flour
  • 1,5 dl of milk
  • 1,5 dl of cream
  • 75 g of grated Emmentaler cheese
  • 75 g of grated Appenzeller cheese
  • salt, pepper, nutmeg
  • 4 egg yolks
  • 4 egg whites
  • 3 pinches of baking powder

Recipe source

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  1. Peel the salsify in running water. Put into boiling, salt water and cook until almost soft. Cut into 1 cm long pieces and put in the soufflé dishes.
  2. Stir together the flour, milk and cream and, while continuing to stir,bring to the boil. Leave to simmer for approx. 1 min. Add the cheese, season, and leave to cool.
  3. Stir in the egg yolk. Beat the egg white and baking powder until firm, and carefully mix in. Fill the soufflé dishes with the mixture up to 1 cm below the rim. Bake for approx. 25 mins. in the bottom section of the oven, preheated to 200°C. Serve immediately.

Cheese in this recipe