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Rutabaga Souffle Recipe
|Mashed cooked rutabaga||1 Cup (16 tbs)|
|Instant mashed potatoes||1⁄2 Cup (8 tbs) (Prepared According To Pkg. Directions)|
|Milk||1 Cup (16 tbs)|
|Brown sugar||1 Tablespoon|
|Ground mace||1⁄4 Teaspoon|
|Eggs||3 , separated|
|Dry bread crumbs||2 Tablespoon|
|Butter/Margarine||1 Tablespoon, melted|
|Shredded parmesan cheese||2 Tablespoon|
Serving size: Complete recipe
Calories 1048 Calories from Fat 418
% Daily Value*
Total Fat 47 g72.4%
Saturated Fat 22.7 g113.7%
Trans Fat 0 g
Cholesterol 715.7 mg
Sodium 2344 mg97.7%
Total Carbohydrates 114 g37.9%
Dietary Fiber 7 g28.1%
Sugars 45 g
Protein 47 g93.5%
Vitamin A 29.6% Vitamin C 0.44%
Calcium 73% Iron 27%
*Based on a 2000 Calorie diet
Blend the milk with cornstarch in a saucepan.
Bring to boiling over low heat; stir and cook about 3 minutes.
Stir in the salt, pepper, brown sugar, and mace Add the hot mixture gradually to slightly beaten egg yolks, stirring constantly.
Beat into mashed vegetables, blending thoroughly.
Beat egg whites until stiff, not dry, peaks are formed.
Fold into rutabaga mixture.
Turn into a 1 1/2 quart casserole.
Toss bread crumbs with butter and cheese.
Spoon over top of souffle.
Bake at 325Â°F about 50 minutes, or until a silver knife comes out clean when inserted halfway between center and edge of casserole.