Swede soufflé

Ingredients for 4 servings:

• 1 turnip(s) (approx. 700 – 900 g)
• 200 ml vegetable broth, strong
• 50 g butter
• 4 tbsp whole wheat flour
• ¼ liter of milk
• 100 g sour cream
• 1 tsp soy sauce
• 1 tsp mustard
• ½ tsp balsamic vinegar
• 3 eggs, separated
• salt and pepper
• some butter for the molds

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

simple vegetables, cleverly prepared

Preheat the oven to 180 degrees Celsius. Peel the swede, coarsely grate it, and cook it in the broth over medium heat for about 10 minutes until al dente. Strain and drain the vegetables. Meanwhile, melt the butter in a saucepan, sprinkle with the flour, and sauté until light brown, stirring constantly. Gradually stir in the milk and sour cream. Season the sauce with soy sauce, mustard, salt, pepper, and balsamic vinegar, stir in the egg yolk, and mix in the swede. Let the mixture cool. Beat the egg whites until stiff and fold into the cooled sauce. Pour the soufflé mixture into the greased ramekins and bake for 30 minutes until golden brown. As with any soufflé, do not open the oven during the baking process!