Directions Edit

  1. Peel the cassava (yucca) root under cold running water, as it discolors quickly.
  2. Slice it and drop it into a saucepan of salted water. Bring to a boil, lower the heat, cover, and simmer until tender, about 30 minutes.
  3. Drain the cassava, mash, season to taste with salt and pepper, and beat in the butter.
  4. Heat the milk and stir it gradually into the mashed vegetables until it has the consistency of mashed potatoes.
  5. Use a little more hot milk if necessary.
  6. Beat in the egg yolks one by one.
  7. Beat the egg whites with a pinch of salt until they stand in firm peaks.
  8. Fold them into the vegetable mixture lightly but thoroughly and pour into a 2-quart souffle dish.
  9. Bake in a preheated moderate (350 °F) oven for 35 minutes or until well puffed and lightly browned.
  10. Leave whole or cut into wedges and serve immediately.
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