Root Vegetable and Mushroom Soufflé
This recipe puts to good use all the wonderful root vegetables available in the winter months and provides an alternative to simply mashing them with butter. If youʼre looking for a lighter option, you can substitute nonfat milk for the 2% in this recipe.
Serves: 4Hands-on: 20 minutesTotal: 1 hourDifficulty: Easy
- 1 tsp. olive oil
- 1 cup sliced mushrooms
- ½ large Vidalia onion, peeled and chopped
- 2 medium parsnips, peeled and chopped
- 2 baby turnips, peeled and cut into pieces
- 1 tsp. salt
- 4 large eggs, separated
- 1 tsp. dried sage
- 2 Tbsp. chopped fresh flat-leaf parsley
- 1 Tbsp. gluten-free flour
- ½ tsp. Tabasco sauce
- ½ cup 2% milk
- Preheat oven to 400°F. Prepare a 2-quart soufflé dish with nonstick spray.
- Heat oil in a small skillet over medium heat. Add the mushrooms and sauté until they have released their water, about 10 minutes. Cool.
- Place onions, parsnips, and turnips in a large pot of cold water, add salt, and cover. Bring to a boil; reduce heat and simmer until veggies are very tender.
- Drain vegetables and let cool slightly. Place in a blender and purée. With the blender running on medium speed, add egg yolks, one at a time. Then add sage, parsley, flour, Tabasco sauce, and milk. Pour into a large bowl and add mushrooms.
- Beat egg whites until stiff. Fold egg whites into the vegetable mixture. Pour into the prepared soufflé dish.
- Bake for 20 minutes. Reduce heat to 350°F and bake for 20 minutes more. Donʼt worry if your soufflé flops just before serving; it will still be light and delicious.