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Turnip Souffle

Turnip Souffle in a red ramekin with a turnip next to it
Photo Credit
Jennifer Keating
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Serves 5-6.
Category
Meatless
Vegetables
Course
Other
Side Dishes
Preparation Method
Bake
Boil
Sources
The Country Innkeepers' Cookbook

Dress a turnip up like this and you can take it anywhere! This Turnip Souffle elevates this popular root vegetable to celebrity status. We love making this dish on chilly autumn evenings to enjoy our extensive turnip harvest.

Ingredients
1 pound white turnips
3 tablespoons butter or margarine
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon grated onion
1/2 cup heavy cream
4 eggs, separated

Instructions

  1. Peel the turnips and cut into ¼-inch slices. 
  2. Cook in boiling water to cover for 15 minutes, or until soft. Drain, reserving 1/2 cup of liquid.
  3. Force the turnips through a fine sieve or food mill, or puree in the blender. 
  4. Melt the butter or margarine and blend in the flour, seasonings, and onion. 
  5. Gradually add the cream and the turnip liquid. 
  6. Add the turnip puree and cook, stirring until thickened. 
  7. Add the egg yolks, beaten until thick and lemon-colored. Then fold in stiffly beaten egg whites. 
  8. Pour into a well-greased 2-quart casserole and bake, covered, at 350° F for 15 minutes. Remove the cover and bake for an additional 20 to 25 minutes or until delicately browned.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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