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Monthly Archives: January 2015

Neep Soufflé ( Burns Night)

50g cold turnip purée ( seasoned with pepper only)
2 Egg White ( Whipped till stiff peaks)
20g plain flour
20g salted butter ( extra melted butter for greasing ramekins)
25ml milk
Preheat your oven to 200oC
Take 2 large or 4 small ramekins and brush with melted butter ( do upward strokes as this helps the soufflé rise) and chill.
In a small sauce pan melt the butter and add the butter, then the flour, Cook over a low heat for a few minutes and slowly add the milk, optional pinch of nutmeg can be added.
Remove from the heat and add the cold Neep purée mixing well, allow to cool. check seasoning.
Take 1/3 of the whipped egg whites and mix well into the Neep mix, add this to the remainder of the whites and fold in gently.
Fill the ramekins, levelling off with a palette knife and take your thumb round the edge.
Place on a baking sheet and into the top of the oven for 10-12 minutes
Serve immediately and enjoy with Haggis and a whole grain whisky mustard cream sauce.
Slainte.