I have a major girl crush on Elise Bauer, the blogger for Simply Recipes. She’s a technologist turned chef-photographer. Each year her photography gets better and better.
I stumbled upon her recipe for Carrot Souffle but in reading the (41!) comments, I was inspired to substitute. Mary wrote, “I had a rutabaga the size of my head staring me down, so I made a rutabaga version of this that was delicious.”
I laughed out loud. This is a riff on that recipe.
1 lb rutabaga, peeled, sliced into 1/2-inch rounds
Salt for salting cooking water
1/2 c Lactaid milk
1/4 c ground walnuts
1/4 c gluten-free cracker crumbs
1/3 c blue cheese, like Stilton or Maytag
2 Tbsp minced shallots
1 Tbsp room temperature unsalted butter
1/2 tsp salt
5 grinds of black pepper mill
3 large eggs
Preheat oven to 350°F. Butter a 2-quart baking dish and set aside.
Place rutabaga in a saucepan and cover with an inch of water. Add about 1 teaspoon of salt to the water. Bring to a boil and cook for about 10 minutes, or until the rutabaga are tender. Strain the rutabaga and purée in a food processor or with an immersion blender.
Place rutabaga purée in a large bowl. Slowly add in the milk, a little at a time, whisking after each addition so that the mixture stays smooth, not lumpy. Mix in the walnut-cracker crumbs, the crumbled cheese, shallots, butter, salt, and black pepper.
In a separate bowl, whip up the eggs until frothy. Pour into a 2-cup measuring glass. You’re only going to use half of the eggs. Save the rest for breakfast.
Whisk half of the eggs into the rutabaga purée mixture.
Transfer the mixture into the prepared baking dish. Bake for 40-45 minutes, until puffed up a bit and lightly golden.