Turnip Soufflé
Who knew that hardy, dense turnips could be transformed into a light, fluffy soufflé? This dish is super yummy and turn an ordinary dinner into something that seems much more fancy! Look for local, organic turnips...there are plenty of varieties so if possible, choose one with sweet notes.
4 medium diced turnips
4 tbsp. butter
4 tbsp. gluten free flour
1⁄3 cup heavy cream
2 tbsp. minced leeks
salt and pepper to taste
4 eggs, separated
Preheat oven to 350°. Grease a soufflé dish with 1 tsp. butter, dust with flour and set aside. If you don't have a soufflé dish, use an 8x8 dish.
Boil turnips in a pot of salted water over high heat until soft, drain and mash until smooth. Melt remaining butter in a medium pan over medium heat. Add flour and cook, stirring, for 2 minutes. Stir in cream and mashed turnips and cook 5 minutes.
Add leeks, salt and pepper to taste. Remove pot from heat and gradually stir in egg yolks. Transfer mixture to a large bowl and set aside.
Whisk egg whites in a large bowl until stiff peaks form, gently fold into turnip mixture, and spoon into prepared dish. Bake until puffed and golden, 35–40 minutes.
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