Squash and Turnip Souffle Recipe
Ingredients
| Butternut squash | 3/4 pound, drained | |
| Turnips | 2 Cup (16 tbs), drained | |
| Margarine | 2 Tablespoon | |
| Eggs | 3 , separated | |
| All purpose flour | 3 Tablespoon | |
| Salt | To Taste | |
| Pepper | 1 Dash |
Directions
Preheat oven to 450° F.
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.
Serve immediately.
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.
Serve immediately.
Chef
