Autumn Turnip Souffle
Yield: 6 servings
- 1 pound turnips, peeled and cut into 3-inch chunks
- 1/2 cup heavy cream
- 1 bay leaf
- 2 whole cloves
- Freshly grated nutmeg
- 1/4 cup unsalted butter, plus extra for greasing ramekins
- 3 tablespoons flour
- Kosher or sea salt
- White pepper
- 4 large eggs, separated
Instructions:In a large pot of boiling salted water, cook turnips until tender. Drain well. Pass through a food mill or ricer. Set aside.
In a small saucepan over medium heat, scald cream with bay leaf, cloves, and a pinch of nutmeg. Strain and discard solids.
In a separate small saucepan over medium heat, melt butter. Whisk in flour and cook about 1 minute; be careful not to brown the mixture. Whisk in half the cream; once incorporated, whisk in remaining cream. Whisk in turnips. Cook, stirring constantly, until mixture thickens. Season with a pinch each of salt and white pepper. Let cool to room temperature.
Heat oven to 375 degrees. In the bowl of a standing or electric mixer, beat egg whites until stiff. In a separate large bowl, beat egg yolks well. Fold 1/3 of the turnip mixture into egg yolks. Then fold in remaining turnip mixture. Let cool to room temperature. Fold in egg whites.
Spoon into 6 buttered ramekins and place on a baking sheet. Bake 18 to 20 minutes, or until souffles are well-browned and have risen an inch or more.