TURNIP SOUFFLE RECIPE - FOOD.COM
Make and share this turnip souffle recipe from Food.com.
Total Time 1 hours
Prep Time 20 minutes
Cook Time 40 minutes
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- grease and flour a 6 cup souffle dish.
- preheat oven to 350F degrees.
- boil turnip in water 10 minutes, drain and mash well.
- melt butter in pan over med heat.
- add flour, stir for 2 minutes, add cream and mashed turnips.
- add onions, salt& pepper, remove from heat.
- stir in egg yolks.
- whisk egg whites in large bowl, add turnip mixturespoon into souffle dish, bake 40 minutes until puffed and golden.
Nutrition Facts : Calories 303.5, FatContent 24, SaturatedFatContent 13.4, CholesterolContent 269.2, SodiumContent 221.2, CarbohydrateContent 14.2, FiberContent 2, SugarContent 4.5, ProteinContent 8.6
MAMAN'S CHEESE SOUFFLE RECIPE - FOOD.COM
Make and share this Maman's Cheese Souffle recipe from Food.com.
Total Time 1 hours
Prep Time 0S
Cook Time 1 hours
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Butter a 6-cup gratin dish, and set it aside. Melt the butter in a saucepan, then add the flour, and mix it in well with a whisk. Cook for 10 seconds, and add the milk in 1 stroke, and mix it in with a whisk. Keep stirring with the whisk until the mixture thickens and comes to a strong boil, which will take about 2 minutes. It should be thick and smooth. Remove from the heat, and stir in the salt and pepper. Allow about 10 minutes for the white sauce to cool.
- Meanwhile, break the eggs into a bowl, and beat well with a fork. Add the eggs, the cheese and the chives to the cooled sauce, and mix well to combine. Pour into the buttered gratin dish and cook immediately, or set aside until ready to cook.
- Bake for 30 to 40 minutes, or until the souffle is puffy and well browned on top. Although it will stay inflated for quite awhile, it is best served immediately.
Nutrition Facts : Calories 614.2, FatContent 46.1, SaturatedFatContent 26.7, CholesterolContent 422.6, SodiumContent 564.7, CarbohydrateContent 18.3, FiberContent 0.4, SugarContent 7.9, ProteinContent 31.5
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