Everyone has his or her favorite savory autumn dish. This souffle is my mother's, which she adapted from the classic Gold Cook Book by Louis Pullig De Gouy, chef at New York's Waldorf-Astoria -- Annie B. Copps
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
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.
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