A Seasonal Solution to Dark Winter Days: Thomasina Miers' Soothing Soufflé and Citrus Salad
As the winter months drag on, it's easy to feel stuck in a rut of grey skies and lackluster meals. But what if you could turn this dreary period into an opportunity for culinary creativity? Enter Thomasina Miers, renowned chef and food writer, who has conjured up two recipes that are sure to brighten even the darkest of winter days.
First up is her celeriac soufflé, a masterclass in making the most of winter's produce. By utilizing leftover spuds and celeriac, this golden, cheese-crusted masterpiece not only reduces food waste but also delivers a flavor profile that's nothing short of spectacular. Paired with a zesty citrus salad, it's the perfect antidote to the cold-weather blues.
To make this soufflé, start by boiling diced celeriac and spuds in salted water until tender. Meanwhile, melt butter in a pan and sauté onions until sweet and caramelized. Next, mash cooked roots with cream, yoghurt, cheese, and spices to create a rich root mash. In a separate bowl, whisk egg yolks into the vegetables before gently folding them into whipped egg whites. The result is a light, golden soufflé that's sure to impress.
On the other side of the plate lies Miers' honeyed citrus salad – a symphony of colors and flavors designed to cut through the richness of the soufflé. With blood oranges, pink grapefruits, red onions, and pomegranate seeds all playing key roles, this salad is a refreshing respite from winter's chill.
The dressing that ties the whole dish together is nothing short of genius: a sweet and tangy blend of honey, cider vinegar, mustard, and olive oil. This zesty concoction adds depth to even the simplest of ingredients, elevating the citrus salad into something truly special.
With these two recipes, Thomasina Miers has single-handedly brightened my winter day. Whether you're looking for ways to reduce food waste or simply seeking inspiration for a meal that'll lift your spirits, this celeriac soufflé and citrus salad is sure to deliver. So go ahead, give it a try – your taste buds will thank you.
As the winter months drag on, it's easy to feel stuck in a rut of grey skies and lackluster meals. But what if you could turn this dreary period into an opportunity for culinary creativity? Enter Thomasina Miers, renowned chef and food writer, who has conjured up two recipes that are sure to brighten even the darkest of winter days.
First up is her celeriac soufflé, a masterclass in making the most of winter's produce. By utilizing leftover spuds and celeriac, this golden, cheese-crusted masterpiece not only reduces food waste but also delivers a flavor profile that's nothing short of spectacular. Paired with a zesty citrus salad, it's the perfect antidote to the cold-weather blues.
To make this soufflé, start by boiling diced celeriac and spuds in salted water until tender. Meanwhile, melt butter in a pan and sauté onions until sweet and caramelized. Next, mash cooked roots with cream, yoghurt, cheese, and spices to create a rich root mash. In a separate bowl, whisk egg yolks into the vegetables before gently folding them into whipped egg whites. The result is a light, golden soufflé that's sure to impress.
On the other side of the plate lies Miers' honeyed citrus salad – a symphony of colors and flavors designed to cut through the richness of the soufflé. With blood oranges, pink grapefruits, red onions, and pomegranate seeds all playing key roles, this salad is a refreshing respite from winter's chill.
The dressing that ties the whole dish together is nothing short of genius: a sweet and tangy blend of honey, cider vinegar, mustard, and olive oil. This zesty concoction adds depth to even the simplest of ingredients, elevating the citrus salad into something truly special.
With these two recipes, Thomasina Miers has single-handedly brightened my winter day. Whether you're looking for ways to reduce food waste or simply seeking inspiration for a meal that'll lift your spirits, this celeriac soufflé and citrus salad is sure to deliver. So go ahead, give it a try – your taste buds will thank you.
This chef girl has totally turned winter blues into a flavor fest with her celeriac soufflé and citrus salad recipe. I mean, who wouldn't want to brighten up their day with a golden, cheese-crusted masterpiece and a symphony of colors and flavors? The fact that she's using leftover spuds and celeriac is just genius, reduces food waste and all that jazz. And the citrus salad? Perfection! That sweet and tangy dressing is like a breath of fresh air on a cold winter day. I've tried it and trust me, my taste buds (and mood) are forever grateful 
are giving me major foodie cravings. Celeriac soufflé sounds like a total game changer - who knew those underrated veggies could be so fancy? 
And that citrus salad is literally the perfect antidote to all the gloomy days 
. I love how Thomasina Miers repurposed leftover spuds and celeriac, it's such a great way to reduce food waste! 
The honeyed dressing is genius too - sweet and tangy, just what my taste buds need! 
Can't wait to try this recipe out and give it a thumbs up 
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it's so good!! and that citrus salad tho... blood oranges r my fave 
i swear this dish is like a ray of sunshine in a bowl 
i love how she uses leftover spuds & celeriac 2 reduce food waste, talk about eco-friendly cooking 
can't wait 2 try making it myself 
winter blues r the WORST!! but i love how thomasina miers turned a gloomy day into a culinary masterpiece lol her celeriac soufflé & citrus salad combo is like a ray of sunshine in a bowl 
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its like they copied and pasted this recipe from some food blog and just slapped their own name on it. can we please get back to the comments section already? my keyboard is cramping up from scrolling through all these unnecessary paragraphs 
can't wait to try it out and see how it turns out 
! And can we talk about how genius that dressing is? 
and that citrus salad is giving me life 
with all those colors and flavors mixed together 
it's like a party in my mouth 
and can you even believe how easy it is to make? 
The honeyed dressing is EVERYTHING though - I need to make it ASAP! 
So yeah, Thomasina Miers has saved my winter from being a total bummer 
... thanks for the rec, girl!! 
. Celeriac soufflé serves 6-8 people, with each serving containing 250 calories and 20g of protein 
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