framing fowl
On a mission
I'm looking for more winter root veggie recipes please!
Here's one I made the other day that had good color and texture. Flavor was good but a bit bland (I didn't have any parsley so that might have helped).
Winter Root Vegetable Souffle
1/2 large onion cut in large chunks
2 carrots chopped
2 parsnips chopped
2 baby turnips cut in pieces
1 tsp salt
4 eggs separated
1 tsp dried sage
2 T chopped fresh parsley
1 T flour
1/2 tsp Tabasco
1/2 C milk
Set oven to 400*. Place veggies in cold salted water. Boil, reduce heat and simmer until tender.
Drain veggies and cool slightly. Place in blender and puree. With blender running, add egg yolks one at a time. Add sage, parsley, flour, Tabasco, and milk. Pour into bowl.
Prep a 2 qt souffle dish (I just used an 8x10 glass pan). Beat egg whites until stiff. Fold egg whites into puree and pour into souffle dish.
Bake for 20 minutes at 400. Reduce heat to 350 and cook 20 more min. Don't worry if it flops before serving... it will still be light.
Here's one I made the other day that had good color and texture. Flavor was good but a bit bland (I didn't have any parsley so that might have helped).
Winter Root Vegetable Souffle
1/2 large onion cut in large chunks
2 carrots chopped
2 parsnips chopped
2 baby turnips cut in pieces
1 tsp salt
4 eggs separated
1 tsp dried sage
2 T chopped fresh parsley
1 T flour
1/2 tsp Tabasco
1/2 C milk
Set oven to 400*. Place veggies in cold salted water. Boil, reduce heat and simmer until tender.
Drain veggies and cool slightly. Place in blender and puree. With blender running, add egg yolks one at a time. Add sage, parsley, flour, Tabasco, and milk. Pour into bowl.
Prep a 2 qt souffle dish (I just used an 8x10 glass pan). Beat egg whites until stiff. Fold egg whites into puree and pour into souffle dish.
Bake for 20 minutes at 400. Reduce heat to 350 and cook 20 more min. Don't worry if it flops before serving... it will still be light.
