ÃÛÌÒÁµÈË

Turnip Soufflé

Photo Credit
Becky Luigart-Stayner
The Editors
Yield
Makes 6 servings.
Category
Vegetables
Course
Breakfast & Brunches
Side Dishes
Sources
The Old Farmer's ÃÛÌÒÁµÈË Readers' Best Recipes

This Turnip Soufflé recipe, submitted by an ÃÛÌÒÁµÈË reader, features an early spring treasure: the turnip. It’s a wonderful way to prepare turnip to enjoy its sweet warmth. 

Enjoy as a side dish or as a meatless main!

Find more family favorite recipes, and the stories behind them, in .

Ingredients
1/4 cup (1/2 stick) unsalted butter, plus extra for greasing ramekins
1 pound turnips, peeled and cut into chunks
1/2 cup heavy cream
1 bay leaf
2 whole cloves
pinch of freshly grated nutmeg
3 tablespoons all-purpose flour
pinch of kosher or sea salt
pinch of white pepper (optional)
4 large eggs, separated
Instructions

Preheat oven to 375°F. Butter six ramekin dishes.

Bring a pot of salted water to a boil and add turnips. Cook for 20 minutes, or until tender. Drain and pat dry. Press through food mill or ricer. Set aside.

In a saucepan over medium heat, combine cream, bay leaf, cloves, and nutmeg. When cream is scalded, strain it and discard solids.

In another saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute. (Do not brown mixture.) Whisk in strained cream, half at a time. Whisk in turnips. Cook, stirring constantly, until mixture thickens. Season with salt and white pepper (if using). Cool to room temperature.

In a bowl, beat egg yolks. Fold in one-third of turnip mixture. Fold in remaining turnip mixture.

In a chilled bowl, beat egg whites until stiff. Fold egg whites into turnip mixture.

Spoon mixture into prepared dishes and place on a baking sheet. Bake for 18 to 20 minutes, or until soufflés are browned and rise 1 inch or more.

About The Author

The Old Farmer's ÃÛÌÒÁµÈË Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's ÃÛÌÒÁµÈË Editors
 

What's cooking in The Old Farmer's Store?
More Like This

Comments

Adele (not verified)

5 years 1 month ago

Looks delicious! I don't have turnips; do you think parsnips would work in their place?

Rich C (not verified)

5 years 1 month ago

Is that maple syrup or honey you show added to the finished souffle (in the picture)?

Hi, Rich. That is maple syrup.