Paprika’s gevuld met knolselderijsoufflé

paprika_CFT.jpg

Eigenschappen

Bereidingstijd: 15 min

Menugang: Hoofdgerecht

Bereidingswijze: Magnetron

Aantal personen: 2 pers.

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Ingrediënten:

  • stuk knolselderij
  • 1 eetlepel citroensap
  • 1 zakje verse Provencaalse kruiden
  • 2 paprika’s
  • 100 gram kwark
  • zout en peper
  • nootmuskaat
  • 2 eieren
  • 1 klein stokbrood

Bereidingswijze

Snijd het stuk knolselderij in plakken, schil ze en snijd de plakken inblokjes. Schep ze om met citroensap, zodat ze mooi blank blijven. Pluk het bladvan de helft van de kruiden en snijd of hak de blaadjes fijn. Halveer depaprika’s overlangs. Laat de steel zitten. Verwijder de zaadlijsten.

Schep de knolselderijblokjes in een (hittebestendige) magnetronschaal. Voeg 2eetlepels water toe. Dek de schaal af en laat de knolselderij bij 700 Watt in 5minuten gaar worden. Verwarm de ovenfunctie van de combimagnetron voor op 200°C.Pureer de knolselderij met een staafmixer. Roer de kruiden en kwark erdoor enbreng de puree op smaak met zout, peper en wat nootmuskaat. Splits de eieren.Roer de dooiers bij de puree. Klop de eiwitten in een schone kom zeer stijf enspatel de puree met een grote metalen lepel er luchtig door. Vet demagnetronschaal in. Vul de paprikahelften met de luchtige puree. Schep wat overis van het soufflémengsel in de magnetronschaal, druk de paprikahelften er in.Houdt de oventemperatuur aan. Zet de magnetron op 300 Watt en laat de paprika’smet knolselderijsoufflé in 10 minuten gaar worden en rijzen. Geef het stokbrooder bij.

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