Root Vegetable Souffle

Ingredients:

• 1 lb. jicama, peeled and diced
• 8 oz. carrots, peeled and diced
• 1 leek, sautéed in olive oil
• 2 tbsp. flour
• 1 tsp. salt
• 3/4 tsp. cinnamon
• 1 c. hemp milk
• 6 eggs

Directions:

1. Preheat oven to 350 degrees.
2. If you prefer soft vs. crunchy vegetables, steam carrots and jicama until soft. Sauté leeks until golden brown.
3. Beat the remaining ingredients together until smooth.
4. Add in the root vegetables into a lightly buttered 9’x12′ glass dish. Pour the mixed ingredients from step #3 over top of the vegetables.
5. Bake, uncovered for 45 minutes until center is firm to touch.