Sweet Potato and Kale Soufflé

Serves: 4 | Prep: 15-20 minutes | Cooking: 15-20 minutes | Gluten Free – Vegetarian

INGREDIENTS

1 tablespoon extra virgin olive oil

2 tablespoons rice flour

½ brown onion, finely chopped

¼ cup kale, finely chopped

1 cup cooked sweet potato, mashed

½ cup full cream milk

4 egg whites

½ teaspoon nutmeg, ground

SHOPPING LIST

Extra virgin olive oil

Rice flour

1 brown onion

1 bunch kale

1 medium sweet potato

125ml full cream milk

4 eggs

Nutmeg

UTENSILS LIST

Large saucepan

Sharp knives

Masher

Whisk

4 ramekins

Baking tray

Measuring cups

METHOD

1. Pre-heat the oven to 180°C.
2. In a large saucepan, add a little oil, onion and kale and sauté till brown, approximately 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.
4. Whisk egg whites and beat to a soft peak. Gently fold, a little at a time, into the sweet potato mixture.
5. Place 4 small, oiled ramekins on a baking tray and fill with the mixture.
6. Cook in the oven for 15-20 minutes.
7. Serve warm with a garden salad.

Tip: For an added flavour hit, sprinkle soufflé mixture with freshly grated parmesan cheese before baking.