Souffléed Taro

Imagine a soufflé composed of potatoes and chestnuts and you have the color and flavor of this delicious dish (at half the price). The combined techniques of boiling, puréeing, and baking transform the heavy vegetable into a light side dish that is puffed and delicate, smooth and melting—without the fragility of a real soufflé. You’ll find the taro to be a delightful accompaniment for chicken, lamb, veal, pork, duck, quail, and squab.