Ingredients

Method

For the beetroot:
• 200 g baby beetroot, washed
• 200 g golden baby beetroot, washed
• 4 T olive oil
• salt, to taste
For the sweet potato soufflé pie:
• 1 kg Woolworths Kara sweet potatoes, peeled and diced
• 2 T olive oil
• sea salt and freshly ground black pepper, to taste
• 1 onion, roughly chopped
• 1 clove garlic, chopped
• 100 g butter, plus extra for greasing
• 2 sprigs thyme
• 1 bay leaf
• black pepper, to taste
• fresh nutmeg grated, to taste
• 2 cups milk
• 50 g flour, plus extra for dusting
• 100 g Woolworths vintage Cheddar, grated
• 4 free-range egg yolks
• 6 free-range egg whites
For the walnut sauce:
• 50 g butter
• 1 onion, chopped
• 2 cloves garlic, finely chopped
• 4 sprigs thyme, leaves picked and chopped
• 1 cup white wine
• 100 g walnuts, roasted
• 2 cups cream
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. To make the beetroot, preheat the oven to 180°C. Wrap the beetroot in foil in 2 parcels, each drizzled with 2 T olive oil and seasoned with salt.

2. Place on a baking tray and roast for 1 hour, or until tender and easy to peel. Once cooked, remove from the oven and peel when slightly cooled.

3. To make the soufflé, grease a round 23 cm ovenproof pan or dish with butter and dust with flour.

4. Toss the sweet potatoes in the olive oil and seasoning, then roast for 30 minutes, or until soft. Mash using a ricer or sieve, then set aside.

5. Increase the oven’s temperature to 200°C. In a small saucepan, sweat the onion and garlic in half the butter with the thyme, bay leaf, black pepper and nutmeg until the onions are translucent.

6. Add the milk and bring to the boil. Remove from the heat and allow to infuse for 15 minutes. Strain and set aside.

7. In a medium saucepan, melt the remaining butter, remove from the heat and add the flour, stirring until combined. Place over a low heat and gradually add the milk mixture, whisking continually. 8 Once all the milk has been added, cook for 5 minutes. Add the cheese and stir until melted. Fold in the mashed sweet potato and allow to cool for 10 minutes, then beat in the egg yolks.

8. Whisk the egg whites until stiff peaks form. Gently fold a third of the egg whites into the mixture, then carefully fold in the rest.

9. Pour the soufflé mixture into the greased dish and bake for 15 minutes, then reduce the heat to 180°C and bake for a further 5–10 minutes, or until lightly golden and set.

10. To make the walnut sauce, melt the butter in a small saucepan and add the onion, garlic and thyme. Sweat until the onion is translucent. Add the wine and cook over a medium heat until thickened; there should be almost no liquid left. Blend half the walnuts and add to the sauce.

11. Cook for 5 minutes, then add the cream. Simmer to reduce to a thick, velvety consistency, 20–30 minutes, but do not allow the cream to boil. Season and serve with the sweet potato soufflé, beetroot and reserved walnuts.