Fall is back! This means its time for lots of root vegetable dishes– my favorite. Here is a simple souffle which makes a great side dish and great left overs. Its high flavor, high fiber and high protein. It tastes like an indulgent dish while being pretty good for you.
Prep Time: 1 hour
4 c purple yams, cubed
1 lg yellow onion
1/8 c coconut flour
2 T ghee
2 T whipping cream
4 T Parmesan cheese, grated
1 t salt plus a pinch for the onions
1 t ground sage
1/8-1/4 t ground red pepper
Place a large pot of water on to boil.
Meanwhile peel and cube the yams. Add the yams to the water and keep at a gentle boil until fork-tender (about 15 minutes).
While the potatoes boil, slice the onion into strips about 2 cm wide. Melt the ghee in a large skillet. Add the onions and cook over medium heat until they caramelize, about 15 minutes. Toward the end of cooking, add a pinch of salt and a bit of black pepper. When caramelized, remove from heat.
Drain the potatoes when they are tender.
Preheat the oven to 350 degrees.
Separate the eggs. In a stand mixer, use the whisk attachment to whisk the egg whites into soft peaks. Place the whipped egg whites into a bowl and set aside.
Use the paddle attachment to to the mixer. Place the potatoes into the mixer bowl and mix until the potatoes resemble rough mashed potatoes. Add the cream and spices and mix into the potato mixture. Mix in coconut flour. Whisk the egg yolks with a little water and add to the potato mix. Stir in using the blender.
Remove the bowl from the mixer, scrapping off the potatoes left on the paddle attachment. Use a spatula and fold in the egg whites. Be gentle to prevent too much air from leaving the whipped egg whites.
Spray a casserole dish with cooking spray. Scrap the potatoes into the casserole dish and use a spatula to pat level. Top with the onions and then the Parmesan.
Bake for 30-35 minutes. Serve warm..
#yams #sidedishes #homecooking #healthy #potatoes #Thanksgiving #holidaycooking #holidays #souffle