Authentic home cooking from France, with US measurements. 
Carrot and Turnip Soufflé
This recipe idea was given to me by a friend during a food distribution, and it turned out great! Thank you!
Carrot and Turnip Soufflé
This recipe idea was given to me by a friend during a food distribution, and it turned out great! Thank you!
Open in Cookpad AppSteps
- 1
Peel the carrots and turnips, cut them into pieces, and cook them in water with the vegetable bouillon cube (add enough water to cover).
- 2
=====Béchamel Sauce=====
- 3
Melt the butter in a saucepan. Once melted, add the flour. Stir until it forms a smooth ball. Gradually add the milk, stirring constantly. Add salt, pepper, and nutmeg.
- 4
Cook for 2 minutes to thicken. Remove from heat.
- 5
Add the egg yolks and mix well.
- 6
=====Soufflé Preparation=====
- 7
Mash the cooked vegetables into a purée. Mix with the béchamel and egg mixture. Add the spices, then season with salt and pepper.
- 8
Let cool. Beat the egg whites until stiff peaks form.
- 9
Gently fold the egg whites into the mixture.
- 10
Pour into a baking dish and bake for 25 minutes at 350°F (180°C).
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