Savory Sweet-Potato Souffles |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 4 |
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From Everyday Food November 2003 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 |
Directions:
1. Preheat oven to 375°. Butter four 3/4-cup ramekins; set aside.
2. In a medium saucepan, melt butter over medium-low heat.
3. Add onion, garlic, and thyme; season with salt and pepper.
4. Cook, stirring often, until onion is softened, about 8 minutes.
5. Stir in flour; cook, stirring, 3 minutes.
6. Gradually whisk in milk; simmer, whisking constantly, until thickened, about 2 minutes.
7. Remove from heat, and stir in 1/2 cup cheese and 1/2 teaspoon salt.
8. Whisk in sweet-potato puree, then egg yolks, one at a time.
9. In a mixing bowl, beat egg whites with a pinch of salt until stiff peaks form.
10. Whisk 1/4 of whites into cheese mixture.
11. Using a rubber spatula, gently fold in the rest.
12. Place ramekins on a rimmed baking sheet.
13. Pour mixture into ramekins; sprinkle with remaining cheese.
14. Bake until puffed and golden brown, 15 to 20 minutes.
15. You can also make this as one large souffle. Bake in a 1 quart dish for 25 to 30 minutes.
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