Peel and quarter potatoes and turnips. Peel and halve carrots. Place them in a large pot of water, sprinkle in a tablespoon of sugar and salt, boil until softened (but not mushy) about 15-20 minutes. Note: Carrots are the toughest of the three, so I place them in the bottom of the pot so they all cook evenly.
Meanwhile, chop the bacon into bite-size pieces and crisp in a pan. Drain the bacon and set aside, reserving 1/2 cup of grease in the pan. Saute` the chopped onion in the bacon grease until lightly browned; around seven minutes. Chop the garlic and add to the onion. On medium heat, sprinkle in the flour, whisking until the mixture is smooth. While whisking, slowly add the milk and cook until the mixture has thickened. Turn off heat.
While the mixture is cooling, drain and mash your veggies.
Beat egg whites until stiff peaks form, set aside.
After a few minutes of cooling, whisk your creamed mixture and add the remainder of the salt and black pepper. Additionally, whisk in the egg yolks. Note: it is important to allow your creamed mixture to cool in an effort to not scramble your yolks.
Mix your cream mixture into your veggies. Fold in the egg whites. Pour your mixture into a greased, 9” x 13” baking pan. Sprinkle with bacon and bake for thirty minutes at 350 degrees or until golden brown. Allow the souffle` to cool before topping with fresh parsley and serving.
Note: this recipe is for everyone! If you are a vegetarian, omit the bacon and saute your onion in 1/2 cup of butter. I have also used rice flour and almond milk in place of all-purpose flour and cow’s milk.