Potato Cups with Celeriac Filling
|Butter||20 Milliliter (1 1/2 Tablespoons)|
|Celeriac||1 , peeled and diced|
|Egg yolks||2 , beaten|
|Egg white||1 , lightly whisked|
|Cheddar cheese slice||6|
1 Preheat the oven to 350 degrees F.
2 In a roasting tray, arrange the potatoes.
3 Roast them until tender.
4 Slice the potatoes thinly from the top and the base.
5 Carefully scoop out the pulp, reserving the shell.
6 Transfer the pulp in a bowl and mash with a fork.
7 In a pan, melt butter.
8 Add celeriac and gently cook until tender (or microwave on HIGH 2 minutes).
9 In a bowl, combine celeriac, mashed potato, pepper and egg yolks.
10 Gradually fold in the egg white.
11 Spoon into the shells.
12 Top each potato shell with a slice of cheese.
13 Reheat until the cheese is brown.
14 serve at once.