Yuca Souffle

Cooking Guatemalan

Ingredients for Yuca Souffle

• 1 lb. yuca or cassava root
• - Salt and pepper
• 6 tablespoons butter
• 1 cup hot milk
• 4 egg yolks
• 5 egg whites

Preparation of Yuca Souffle

1. Peel the yuca and cook in boiling water until tender. Drain, mash and season to taste with salt and pepper. Beat in the butter; add the milk to the mixture and stir until it has the consistency of mashed potatoes. Beat in the egg yolks one by one.

2. Beat the egg whites with a pinch of salt until they hold stiff peaks, fold into the yuca mixture and pour into a 2-quarts souffle dish. Bake in a preheated moderate 3504 oven for 35 minutes or until puffed and browned.