Rutabaga Soufflé

Yield: 6 to 8 servings

Ingredients

• 1  large rutabaga, peeled and sliced*
• 1 1/2  teaspoons  salt, divided
• 1/2  teaspoon  sugar
• 1/2  cup  butter or margarine
• 2  tablespoons  all-purpose flour
• 2/3  cup  milk
• 4  large eggs, separated
• 3  bacon strips, cooked and crumbled

Preparation

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.

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.

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.

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.

Bake at 350° for 40 minutes or until golden brown.

*6 medium turnips, peeled and sliced, may be substituted for rutabaga.