Winter Root Vegetable 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 you’re looking for a lighter option, you can substitute nonfat milk for the 2% in this recipe.

Ingredients

Serves 4

Nonstick cooking spray, as needed

1⁄2 large Vidalia onion, cut into large chunks

2 medium carrots, peeled and chopped

2 medium parsnips, peeled and chopped

2 baby turnips, peeled and cut into pieces

1 teaspoon salt

4 eggs, separated, whites reserved

1 teaspoon dried sage

2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon gluten-free flour

1⁄2 teaspoon Tabasco sauce, or to taste

1⁄2 cup 2% milk

Soufflé Tip

It’s okay to have a soufflé flop, especially in the case of cheese and vegetable soufflés. A dessert soufflé should never fall. If, as directed, you start the soufflé with the oven at 400ºF and then reduce the temperature, you are more likely to produce a high soufflé!

1. Preheat oven to 400ºF. Prepare a 2-quart soufflé dish with nonstick spray.
2. Place vegetables in a large pot of cold water, add salt, and cover. Bring to a boil; reduce heat and simmer until veggies are very tender.
3. Drain vegetables and let cool slightly. Place in a blender and purée. With the blender running on medium speed, add egg yolks, 1 at a time. Then add sage, parsley, flour, Tabasco sauce, and milk. Pour into a large bowl.
4. Beat egg whites until stiff. Fold egg whites into the purée. Pour into the prepared soufflé dish.
5. Bake for 20 minutes at 400ºF. Reduce heat to 350ºF and bake for 20 minutes more. Don’t worry if your soufflé flops just before serving; it will still be light and delicious.