Try this Sweet Potato And Gruyere Souffle recipe, or contribute your own.
Suggest a better descriptionButter a 1 1/2-quart souffle dish and dust it with 1/4 cup of the Parmesan. In a large heavy saucepan cook the onion and the garlic with salt and pepper to taste in the butter over moderately low heat, stirring, until the onion is softened, stir in the flour, and cook the roux, stirring, for 3 minutes. Add the milk in a stream, whisking, and simmer the mixture, whisking, until it is thickened. Remove the pan from the heat, whisk in the Gruyere, whisking until the cheese is melted, and whisk in the sweet potatoes and the egg yolks, 1 at a time. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they just hold stiff peaks, whisk one fourth of them into the sweet potato mixture to lighten it, and fold in the remaining whites gently but thoroughly. Pour the mixture into the prepared souffle dish, sprinkle the remaining 1/4 cup Parmesan over it, and bake the souffle in the middle of a preheated 375F. oven for 45 to 50 minutes, or until it is puffed and golden. Serve the souffle immedi ately. Serves 4 to 6. Gourmet October 1992
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Serving Size: 1 Serving (1620g) | ||
Recipe Makes: 1 servings | ||
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Calories: 3086 | ||
Calories from Fat: 2282 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 253.6g | 338 % | |
Saturated Fat 128.1g | 640 % | |
Monounsaturated Fat 78.5g | ||
Polyunsanturated Fat 19.6g | ||
Cholesterol 4645.2mg | 1429 % | |
Sodium 2420mg | 83 % | |
Potassium 2033.5mg | 54 % | |
Total Carbohydrate 55.2g | 16 % | |
Dietary Fiber 5.9g | 24 % | |
Sugars, other 49.2g | ||
Protein 153.7g | 220 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3086
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