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Rutabaga Souffle

Food Network Canada
YIELDS
4 servings
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Ingredients

1
medium rutabaga, peeled and cut into ½-inch dice
4
medium carrots, peeled and cut into ½-inch dice
½
cup chopped onions
1 ½
cup chicken stock
½
cup butter
1
Tbsp brown sugar
¼
tsp nutmeg
2
eggs, slightly beaten
2
Tbsp all purpose flour
1
tsp baking powder
½
cup chopped pecans
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Directions

Step 1

Preheat oven to 350 degrees Fahrenheit.

Step 2

In a large pot over medium heat bring rutabaga, carrots, onions, chicken stock, ¼ cup butter and brown sugar to a boil. Reduce heat and cook partially covered until vegetables are very tender (about 30 minutes). 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 until the liquid is reduced to about 1 tablespoon (about 2 to 3 minutes). Add the reduced liquid to food processor and puree until very smooth. Transfer to mixing bowl and allow to cool.

Step 3

When mixture reaches room temperature stir in eggs, flour and baking powder. Season with salt and pepper and transfer the mixture to a casserole dish. Melt remaining butter and toss with chopped pecans. Sprinkle pecans evenly around the edge of the casserole to make a border.

Step 4

Bake uncovered in preheated oven for about 30 minutes or until puffed, firm and golden brown.

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