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Rutabaga Souffle Recipe

by Global Cookbook

Ingredients

1 x medium rutabaga, peeled and cut into 1/2-inch dice 4 x medium carrots, peeled and cut into 1/2-inch dice 1/2 c. minced onions 1 1/2 c. chicken stock 1/2 c. butter 1 Tbsp. brown sugar

1/4 tsp nutmeg 2 x Large eggs, slightly beaten 2 Tbsp. all purpose flour 1 tsp baking pwdr 1/2 c. minced pecans

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. In a large pot over medium heat bring rutabaga, carrots, onions, chicken stock, 1/4 c. butter and brown sugar to a boil. Reduce heat and cook partially covered till vegetables are very tender (about 30 min). Remove vegetables, leaving liquid in the pot, and transfer to a food processor. Place a pan over high heat and boil the remaining liquid, stirring constantly till the liquid is reduced to about 1 Tbsp. (about 2 to 3 min). Add in the reduced liquid to food processor and puree till very smooth. Transfer to mixing bowl and allow to cold.
3. When mix reaches room temperature stir in Large eggs, flour and baking pwdr. Season with salt and pepper and transfer the mix to a casserole dish. Heat remaining butter and toss with minced pecans. Sprinkle pecans proportionately around the edge of the casserole to make a border.
4. Bake uncovered in preheated oven for about 30 min or possibly till puffed, hard and golden.

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