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Squash and Turnip Souffle Recipe
|Peeled cubed butternut squash||3⁄4 Pound, boiled until tender, then drained (Or Pared, Diced Into 1/2 Inch Pieces)|
|Diced peeled turnip||2 Cup (32 tbs), boiled until tender, then drained (1/2 Inch Pieces)|
|Reduced calorie tub margarine||2 Tablespoon|
|Eggs||3 , separated|
|All purpose flour||3 Tablespoon|
Serving size: Complete recipe
Calories 691 Calories from Fat 248
% Daily Value*
Total Fat 28 g42.6%
Saturated Fat 6.6 g33.1%
Trans Fat 0 g
Cholesterol 634.4 mg
Sodium 976.6 mg40.7%
Total Carbohydrates 82 g27.2%
Dietary Fiber 12.3 g49.1%
Sugars 10.9 g
Protein 29 g58.5%
Vitamin A 812.3% Vitamin C 133.3%
Calcium 38.3% Iron 40.1%
*Based on a 2000 Calorie diet
In work bowl of food processor combine squash, turnips, and margarine and, using an on-off motion, process until pureed; transfer to medium mixing bowl.
Stir in egg yolks, flour, 1/4 teaspoon salt, and the pepper; set aside.
Using electric mixer, in medium mixing bowl combine egg whites and dash salt, beating until soft peaks form; fold into squash mixture.
Spray 1 1/2-quart souffle dish with nonstick cooking spray; carefully turn squash mixture into dish.
Bake until golden brown and puffed, about 30 minutes.