SAVORY SWEET-POTATO SOUFFLES RECIPE - FOOD.COM
Make and share this Savory Sweet-Potato Souffles recipe from Food.com.
Total Time 1 hours 5 minutes
Prep Time 45 minutes
Cook Time 20 minutes
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. 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.
Nutrition Facts : Calories 263.3, FatContent 14.3, SaturatedFatContent 7.6, CholesterolContent 173.7, SodiumContent 210.5, CarbohydrateContent 20.3, FiberContent 1.6, SugarContent 4.5, ProteinContent 13.5
SAVOURY SOUFFLE RECIPE: GIANT CHEESE SOUFFLE RECIPE | GOOD ...
Banish your fear of the souffle with this back-to-basics recipe. Serve this large souffle with a green salad or a huge bowl of green peas.
Provided by Jill Dupleix
Categories Starter/Entree
Total Time 45 minutes
Yield SERVES 4
Number Of Ingredients 10
Steps:
Tip: Butter your soufflé dishes well to help those tiny bubbles of hot air trapped in the beaten egg whites to zoom up the sides and over the top, and you'll soon be heading for the heights.
1. Heat the oven to 190C and butter a 19-centimetre / one-litre straight-sided soufflé dish.
2. Melt 60 grams of butter in a small pan over medium heat, add the flour, and stir constantly with a wooden spoon for two minutes over moderate heat. Add the hot milk gradually, stirring constantly, and cook for three minutes.
3. Add the mustard, grated cheddar, all but one tablespoon of the remaining parmesan (or gruyere) and the sea salt and pepper, beating until smooth.
4. Cool for five minutes, then beat in the egg yolks, one at a time. In a large bowl, beat the egg whites until they form firm peaks. Fold one third of the meringue through the mixture, then gently fold in remaining meringue.
5. Fill the soufflé dish almost to the top and scatter with the remaining one tablespoon of grated parmesan. Run your thumb around the rim to create a tiny groove that will help it rise, place on the centre rack of the oven and bake for 30 minutes or until puffy and golden.
6. Scatter with thyme and serve immediately.
Also try Jill's chocolate and almond souffles for a sweet take on simple souffles.
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