Root Vegetable Souffle Recipe

• ¼ cup butter
• ¼ cup flour
• 1/3 cup cream
• 1 cup cooked vegetables (carrots, turnips, or onions)
• 1/3 cup water in which vegetables were cooked
• Yolks of 3 eggs, beaten until thick
• Whites of 3 eggs, stiffly beaten
• Salt and pepper

• Cook vegetables in water and rub them through a sieve.

1. In a saucepan, melt butter and add flour.
2. Gradually add cream, water, and vegetables.
3. Add beaten egg yolks and cook until thick.
4. Fold in egg whites, then add seasonings.
5. Pour into in a buttered baking dish and bake at 325 degrees until baked through.

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