Winter Root Vegetable Soufflé
This recipe puts to good use all of the wonderful root vegetables available in the winter and provides an alternative to simply mashing them with butter.
Serves: 4Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Easy
- 1 tsp. salt
- 1⁄2 large Vidalia onion, peeled and cut into big chunks
- 2 medium carrots, peeled and chopped
- 2 medium parsnips, peeled and chopped
- 2 baby turnips, peeled and cut into pieces
- 4 large eggs, separated
- 1 tsp. dried sage
- 2 Tbsp. chopped fresh parsley
- 1 Tbsp. brown rice flour
- 1⁄2 tsp. Tabasco sauce
- 1⁄2 cup 2% milk
- Set the oven to 400°F. Coat a 2-quart soufflé dish with nonstick spray.
- Add the salt to a large pot of cold water; place the onion, carrots, parsnips, and turnips in the pot and cover it. Bring to a boil over high heat, reduce the heat to medium low, and simmer until the vegetables are very tender when pierced with a fork, about 20 minutes.
- Drain vegetables and cool slightly, then transfer to a blender and purée. With the blender running on medium speed, add the egg yolks one at a time. Then add the sage, parsley, flour, Tabasco, and milk. Transfer to a large bowl.
- In a medium mixing bowl, beat the egg whites until stiff. Fold the egg whites into the purée. Pour into the prepared soufflé dish.
- Bake the soufflé for 20 minutes. Reduce the heat to 350°F and bake for 20 minutes more. Don’t worry if your soufflé flops just before serving, it will still be light and delicious.