Chicken soufflé with celery

First of all, we prepare the celery root, for this it needs to be peeled and boiled in boiling water for about 20 minutes, this is necessary so that it becomes soft and does not interrupt the delicate taste of the soufflé. While it is cooking, take the chicken soufflé, cut and grind in a blender until smooth. Finely chop the onion and fry it over low heat until translucent.

Cooked celery must be mashed into a puree. Then, in a deep bowl, mix the minced chicken, onion and celery puree. Salt, pepper, add a pinch of ground nutmeg and rice flour. Separately, beat the eggs with the cream until foamy and gently fold into the minced meat.

Grease the soufflé molds with butter and lay out the minced meat. Put them in a deep pan, on the bottom of which pour a little water. Bake the soufflé in an oven preheated to 200 degrees for about 40 minutes.

You can also use a double boiler or slow cooker to make soufflé.