Cassava Root Soufflé (Budin de Yuca)

==Ingredients==
* 1 pound cassava (yucca) root
* salt, freshly ground pepper
* 6 tablespoons butter
* 1 cup milk
* 4 egg yolks
* 5 egg whites
== Directions ==
# Peel the cassava (yucca) root under cold running water, as it discolors quickly. 
# 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. 
# Drain the cassava, mash, season to taste with salt and pepper, and beat in the butter. 
# Heat the milk and stir it gradually into the mashed vegetables until it has the consistency of mashed potatoes. 
# Use a little more hot milk if necessary. 
# Beat in the egg yolks one by one. 
# Beat the egg whites with a pinch of salt until they stand in firm peaks. 
# Fold them into the vegetable mixture lightly but thoroughly and pour into a 2-quart souffle dish. 
# Bake in a preheated moderate (350 °F) oven for 35 minutes or until well puffed and lightly browned.
# Leave whole or cut into wedges and serve immediately.
Category:Cassava Recipes
Category:Guatemalan Appetizers
Category:Recipes that need photos
Category:Soufflé Recipes
Category:Vegetarian appetizer Recipes
Category:Vegetarian Side Dish Recipes