Savory Sweet-Potato Souffles - cooking recipe

Ingredients
    1 tablespoon butter, plus more for baking dishes
    1/2 cup onion, finely chopped
    1 garlic clove, minced
    1/2 teaspoon dried thyme
    coarse salt
    pepper
    1 tablespoon flour
    1/2 cup milk
    3/4 cup coarsely grated gruyere cheese
    1 cup sweet potato puree or 1 cup pumpkin puree
    3 large eggs, separated
Preparation
    Preheat oven to 375\u00b0. Butter four 3/4-cup ramekins; set aside.
    In a medium saucepan, melt butter over medium-low heat.
    Add onion, garlic, and thyme; season with salt and pepper.
    Cook, stirring often, until onion is softened, about 8 minutes.
    Stir in flour; cook, stirring, 3 minutes.
    Gradually whisk in milk; simmer, whisking constantly, until thickened, about 2 minutes.
    Remove from heat, and stir in 1/2 cup cheese and 1/2 teaspoon salt.
    Whisk in sweet-potato puree, then egg yolks, one at a time.
    In a mixing bowl, beat egg whites with a pinch of salt until stiff peaks form.
    Whisk 1/4 of whites into cheese mixture.
    Using a rubber spatula, gently fold in the rest.
    Place ramekins on a rimmed baking sheet.
    Pour mixture into ramekins; sprinkle with remaining cheese.
    Bake until puffed and golden brown, 15 to 20 minutes.
    You can also make this as one large souffle. Bake in a 1 quart dish for 25 to 30 minutes.

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