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    SWEET POTATO CAULIFLOWER SOUFFLE


    Source of Recipe


    Aunt Saunny

    HEAT OVEN TO 35O DEGREES. Sprinkle 1/2 slice 7 grain bread toasted and crumbled into 2 quart souffle dish. Cook 1 pound sweet potatoes quartered in 1 quart boiling water 10 min. Steam 1 head cauliflower cut into florets in boiling water 10 min. In blender, puree potatoes 1 min. remove. Repeat with cauliflower. Beat with 1/2 cup shredded Gruyere cheese, 3 egg yolks, 1 tbs. butter, and 1 tsp. salt. Beat 5 egg whites until stiff. Fold egg whites, 2 tbs. chopped chives and 2 tsp. fresh thyme into mixture. Spoon into dish. Bake 55 min. MAKES 6 SERVINGS.

 

 

 

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