Turnip Souffle

Let's be honest - it's not very often that I am making a recipe that involves a "special character" when typing. However, today was the perfect opportunity to throw grammar, American cooking, and caution to the wind and attempt: the mighty souffle.

This commemorated the third week of RSBC Challenge 2009. If you've missed the previous excitement, this is the Run-Swim-Bike-Cook challenge, wherein you have all of February to complete portions of the triathlons, as well as some adventurous Superfood Challenges. So far, we've explored Lime Avocado Mousse (a definite hit here), Crispy Mediterranean Polenta: with kale, tomatoes and feta, and this week's challenge was to use either the turnip or the rutabaga in an appetizer.

One other confession: the word rutabaga might actually be the coolest food name ever invented. I'm not sure I've made it to that level yet. Of foods on the list of Top Ten Coolest Food Names. (I wish I could find a list on the internet of these...but believe me, rutabaga is on the list). I chickened a little and went with turnips instead. So turnip + souffle = turnip souffle. And now that the boy and I have both had one of these delicious appetizers (him after a really long workout), we thought these were great.



Turnip Souffle
1 1/2 pounds turnips, peeled and sliced (2-3 medium)
1 1/2 teaspoons salt
1/2 teaspoon sugar
1 teaspoon fresh cracked pepper
1/2 cup butter
2 tablespoons white rice flour
2/3 cup milk
4 eggs, separated
3 bacon strips, cooked and crumbled
4 tablespoons green onions, chopped

Special equipment: Four 7 oz. ceramic ramekins. A stand mixer really helps (for the egg whites).

Place turnips, 1/2 teaspoon of salt and sugar in a saucepan; cover with water. Cover and cook until turnips are tender, about 15-20 minutes; drain well and mash (do not add milk or butter). Set aside.

In another saucepan, melt butter; stir in the flour and remaining salt until smooth. Add milk; bring to a boil. Cook and stir for 2 minutes. Beat egg yolks in a small bowl; gradually stir in 1/2 cup hot milk mixture. Return all to pan; cook and stir for 1 minute. Stir in turnips; remove from the heat. Beat egg whites until stiff peaks form; fold into batter. Spoon into a greased 7 ounce ceramic ramekins. Sprinkle with bacon and chopped green onions. Bake, uncovered, at 350 degrees F for 30 minutes or until golden brown. Makes four 7 oz. ramekin servings.

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As for my "running challenge," today my mom joined me for 3 miles around the park. My total now is 18.5 miles of 26.2 miles. I'm almost there! (And my mom and I had a delightful time exploring Liberty Park!) Check out Balance tomorrow for other turnip and rutabaga appetizer adventures.