1 finely chopped onion
3 tablespoons of olive oil
600 g of peeled and cubed sweet potatoes
2 tablespoons of finely chopped parsley
2 tablespoons of finely chopped green onions
1 tablespoon of butter
2 tablespoons of all-purpose flour
2 cups of milk
4 eggs (separated)
200 g of Emmental cheese cut into cubes
Salt to taste
1 finely chopped onion
3 tablespoons of olive oil
600 g of peeled and cubed sweet potatoes
2 tablespoons of finely chopped parsley
2 tablespoons of finely chopped green onions
1 tablespoon of butter
2 tablespoons of all-purpose flour
2 cups of milk
4 eggs (separated)
200 g of Emmental cheese cut into cubes
Salt to taste
Sauté the onion in olive oil for 10 minutes
Add the sweet potatoes, parsley, and green onions
Cook for 10 minutes and set aside
In a small pan, melt the butter
Add the flour and mix until it starts to brown
Add the milk and mix until you get a creamy consistency
Add the egg yolks and mix well
Remove from heat
Beat the egg whites until stiff
Combine the sweet potatoes and cheese
Season with salt
Preheat the oven at high temperature
Beat the egg whites until firm
Distribute the cream among the ramequins and cover with the beaten eggs
Put in the oven to golden brown
Serve with salad.
