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Squash And Turnip Souffle

Diet.Chef's picture
Ingredients
  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
  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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Side Dish
Method: 
Baked
Dish: 
Cake
Ingredient: 
Squash
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes

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