Celeriac & Goats Cheese Souffle

250g peeled celeriac, finely chopped 45g butter, chopped 45g plain flour 1 cup milk 3 eggs, separated 100g soft goat’s cheese, chopped Pinch of freshly grated nutmeg ¼ cup finely grated parmesan   Steam celeriac in a covered steamer over a saucepan of boiling water for 15 minutes or until tender.  Remove celeriac from steamer and pat dry on absorbent paper, then mash well and set aside.  Combine butter, flour and milk in a small saucepan and whisk constantly over low heat until mixture boils and thickens.  Remove from heat And stir in celeriac, egg yolks, goat’s cheese and nutmeg and season to taste.  Using an electric mixer, beat egg whites until soft peaks form, then carefully fold into celeriac mixture until just combined.  Grease 6 180ml capacity ramekins and dust insides with grated parmesan, shaking away excess.  Divide soufflé mixture among the prepared ramekins, sprinkle tops with and remaining parmesan and bake at 200C for 20 minutes or until puffed and golden.  Cool for 10 minutes.    Serves 6 with rocket salad