Rutabaga Soufflé – a delicious recipe with salt, sugar, butter, flour, milk, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cook rutabaga slices, 1/2 teaspoon salt, and sugar in boiling water to cover in a Dutch oven over medium heat 45 minutes or until tender. Drain rutabaga well, and place in a large bowl. Beat at low speed with an electric mixer until mashed.
2
Melt butter in Dutch oven over medium heat. Whisk in flour and remaining 1 teaspoon salt until smooth, and cook, whisking constantly, 1 minute. Gradually add milk, whisking constantly. Cook, whisking constantly, 2 minutes.
3
Beat egg yolks until blended; gradually stir 1/2 cup hot milk mixture into yolks. Stir into remaining hot milk mixture, and cook 1 minute. Stir in mashed rutabaga, and remove from heat.
4
Beat egg whites at medium speed with an electric mixer until stiff peaks form. Fold into rutabaga mixture, and spoon into a lightly greased 11- x 7-inch baking dish. Sprinkle with bacon.
5
Bake at 350u00b0 for 40 minutes or until golden brown.
6
*6 medium turnips, peeled and sliced, may be substituted for rutabaga.
807
kcal
Calories
66
g
Fat
10
g
Carbs
43
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 large rutabaga, peeled and sliced*, 1 1/2 teaspoons salt, divided, 1/2 teaspoon sugar, 1/2 cup butter or margarine, and more.
Yes, Rutabaga Soufflé falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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