Cheese and Leek Double-Baked Soufflé with Dandelion and Walnut Salad
Exquisite double-baked cheese soufflés served alongside a vibrant dandelion salad with caramelized walnuts and a tangy mustard vinaigrette.
Estimated Nutrition
Calories
1005.1
kcal / serving
4020.5 kcal total
Carbs
43.2g
per serving
172.8 g total
Fat
81.4g
per serving
325.4 g total
Protein
27.6g
per serving
110.2 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
110
g
CondimentsSauces
Dairy
1
tablespoon
Unsalted Butter
Melted for greasing
125
g
Unsalted Butter
Divided use: 50g for leeks and 75g for roux
350
ml
Milk
Warm
125
g
Coverdale Cheese
Grated; can use Wensleydale
3
piece
Egg
Large, separated
125
ml
30
g
Parmesan Cheese
Finely grated
25
g
Coverdale Cheese
Grated; for glaze
2
piece
Egg Yolk
For glaze
GrainsCereals
75
g
NutsSeeds
OilsFats
500
ml
Vegetable Oil
For deep frying
3
tbsp
Vegetables
Method
1
2
3
4
5
6
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8
9
10
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12
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