Serve with another dish or as a main course.
Soufflé au potiron et pomme de terre (French)
Serves 4
Preheat the oven to 400F (200C)
3 Tbs. (45 ml) olive oil
2 sliced organic garlic cloves
1 1/2 pounds (675 g) flesh pumpkin, cut into 1/4 inch (2 cm) pieces OR 15-ounce (425 g) can, organic pumpkin
2 cups (350 g) OR 2 organic potatoes
2 Tbs. (25 g) (dairy-free) organic butter
1/2 cup (90 g) ricotta cheese or dairy-free almond milk ricotta alternative
1/3 cup (50 g) Parmesan cheese or another dairy-free cheese
pinch or two of nutmeg
4 organic eggs
parsley for garnish
-French-Provançal numbers-
yon 1. Lightly grease a baking dish.
dos 2. Heat the oil and the garlic and fresh pumpkin, 15-2o minutes.
(a) If using canned pumpkin, sauté just the garlic.
tres 3. Cook the potatoes in boiling salt water for 20 minutes. Drain, let it cool. peeled or not.
quatro 4. Place the potatoes and pumpkin in a bowl and mash with the butter.
(a) If using canned, mash the potatoes with the butter and mix in the canned pumpkin
cinq 5. Stir in the cheese, nutmeg, and seasoning into the potato and pumpkin mixture.
sis 6. Add the egg yolks, one at a time, mixed well.
set 7. Whisk the egg whites until they form stiff peaks, then fold into the mixture.
set 8. Spoon into the potatoes and bake for 30 minutes until golden and firm on top.
nou 9. Serve hot with parsley.
