Sweet potato & Cheshire cheese soufflés
A sophisticated starter, great for your vegetarian guests this Christmas. Just pop it in the oven while your meat is resting
Difficulty and servings
Serves 6
Preparation and cooking times
Cook 1 hr 10 mins
Ready in 1 hour 10 mins
Vegetarian
- Heat the oven to 200C/fan 180C/gas 6. Butter 6 200ml ramekins and dust the insides with Parmesan. Cook the sweet potatoes in boiling salted water for 10-15 minutes, until tender. Drain and mash well.
- Melt the butter in a saucepan and stir in the flour. Gradually add the milk, mixing well between each addition, until you have a smooth sauce. Add the cheese, stirring until melted, then stir in the chilli flakes and chives. Remove from the heat and fold in the mashed sweet potatoes.
- Separate the eggs and stir the yolks into the sweet potato mixture. Put all the whites in a large bowl and whisk with an electric whisk until stiff. Fold a quarter of the egg whites into the sweet potato mixture to loosen it, then fold in the rest. Divide the mixture between the soufflé dishes and put them on a baking sheet. Bake for 20-25 minutes, until risen and golden.
Per serving
375 kcalories, protein 23.2g, carbohydrate 18g, fat 23.8 g, saturated fat 14.1g, fibre 1.6g, salt 1.26 g
Recipe from olive magazine, December 2006.
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http://www.bbcgoodfood.com/recipes/4265/
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Ingredients
- 25g butter , plus extra for buttering the ramekins
- 3 tbsp Parmesan (or vegetarian alternative), finely grated
- 350g sweet potatoes , peeled and cut into chunks
- 2 tbsp plain flour
- 150ml milk
- 75g Cheshire cheese , crumbled
- a pinch of dried chilli flakes
- 1 tbsp snipped chives
- 2 eggs
- 2 egg whites
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A versatile vegetarian main course, served with salad in the summer, and green vegetables in the winter
2
ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Cook 1 hr 10 mins
Ready in 1 hour 10 mins
Vegetarian
Ingredients
- 25g butter , plus extra for buttering the ramekins
- 3 tbsp Parmesan (or vegetarian alternative), finely grated
- 350g sweet potatoes , peeled and cut into chunks
- 2 tbsp plain flour
- 150ml milk
- 75g Cheshire cheese , crumbled
- a pinch of dried chilli flakes
- 1 tbsp snipped chives
- 2 eggs
- 2 egg whites
Per serving
375 kcalories, protein 23.2g, carbohydrate 18g, fat 23.8 g, saturated fat 14.1g, fibre 1.6g, salt 1.26 g
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27 March 2010
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11 April 2010
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07 May 2010
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