Guest guest Posted July 1, 2004 Report Share Posted July 1, 2004 Cassava Root Souffle 1-pound cassava (yucca) root Salt, freshly ground pepper 6 tablespoons butter 1 cup milk, about 4 egg yolks 5 egg whites Peel the cassava (yucca) root under cold running water, as it discolours quickly. Slice it and drop it into a saucepan of salted water. Bring to a boil, lower the heat, cover, and simmer until tender, about 30 minutes. Drain the cassava, mash, season to taste with salt and pepper, and beat in the butter. Heat the milk and stir it gradually into the mashed vegetables until it has the consistency of mashed potatoes. Use a little more hot milk if necessary. Beat in the egg yolks one by one. Beat the egg whites with a pinch of salt until they stand in firm peaks. Fold them into the vegetable mixture lightly but thoroughly and pour into a 2-quart soufflé dish. Bake in a preheated moderate (350 F.) oven for 35 minutes or until well puffed and lightly browned. Source: Recipe Hound (http://www.recipehound.com). Quote Link to comment Share on other sites More sharing options...
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