Swede and Cheddar Soufflé

Soufflés rarely taste of much, the large volume of whisked egg white deadens most flavours. Those that work best rely on powerful ingredients such as chocolate or passionfruit. Savoury soufflés are usually cheese-based, often Gruyère, and can have the same problem. Extra cheese improves the flavour but gives a gooey mixture that is inclined to slide down the side of the soufflé dish as it cooks rather than towering erect above it. This swede (rutabaga) and Cheddar version succeeds on the fl