This dish lends itself to entertaining. Since it needs to be prepared ahead of time you can make it the day before and let it sit in the refrigerator overnight. Be creative with your ingredients; try it with your favorite cheese, vegetables and meats or with what you have on hand.
| 2 | medium sized turnip in 1/2 inch cubes | |
| 2 | fennel bulbs diced | |
| 2 | leeks (chopped fine and washed well) | |
| 8 | large eggs (lightly beaten) | |
| Salt and pepper to taste | ||
| pinch of nutmeg | ||
| 1 | tbsp | butter or non-stick spray |
| 2 | tbsp | olive oil |
| 1 | c | Stonyfield Organic Whole Milk |
| 2 | c | Stonyfield Organic Whole Milk Plain Yogurt |
| 3 | c | bread cubes (day old French bread works best) |
| 2 | c | shredded Gruyere cheese |
Preheat oven 350°.
Spray or butter soufflé dish (5 inches deep and 10 inches in diameter).
Toss turnip, fennel, and leeks in a bowl with olive oil, salt and pepper.
Roast for 15 minutes.
In the meantime mix together eggs, milk, and yogurt add salt, pepper and nutmeg.
Add a single layer of bread cubes in the bottom of soufflé dish.
Add a layer of root vegetables and then gruyere.
Repeat until all ingredients are used.
Press into dish with hands.
Slowly pour egg mixture into dish until all is absorbed.
To help the egg mixture absorb better, poke holes through the top of the dish.
Refrigerate for at least 3 hours or overnight.
Bake for 40 minutes.
Serve warm.