Sweet Potato and Kale Souffle
Sweet Potato and Kale Souffle
Dish out this fast and tasty souffle recipe by Zoe Bingley-Pullin from Good Chef Bad Chef.
  • Difficulty Level Moderate
  • Technique Baking
  • Yield 4 servings
  • 2 tablespoons EV olive oil
  • 2 tablespoons rice flour
  • ½ brown onion, finely chopped
  • ¼ cup kale, finely chopped
  • 1 cup cooked sweet potato, mashed
  • ¼ cup full cream milk
  • 4 egg whites
  • ½ teaspoon nutmeg, ground
  1. Pre-heat the oven to 180C.
  2. In a large saucepan add a little oil, onion and kale and sauté till brown, approx. 5 minutes. Once cooked add the flour, cook for a couple of minutes and slowly add the milk until the sauce thickens.
  3. Pour into a large bowl and leave to cool for a couple of minutes. Once cooled add the sweet potato, nutmeg and salt, gently combine. Whisk egg whites and beat to a soft peak. Gently fold, a little at a time, into the sweet potato mixture.
  4. Place 4 small, oiled, ramekins on a baking tray and fill with the mixture. Cook in the oven for 15-20 minutes.
  5. Serve warm with a garden salad.

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