In a large pot of boiling salted water, cook turnips until tender. Drain well. Pass through a food mill or ricer. Set aside. In a small saucepan over medium heat, scald cream with bay leaf, cloves, and a pinch of nutmeg. Strain and discard solids. In a separate small saucepan over medium heat, melt butter. Whisk in flour and cook about 1 minute; be careful not to brown the mixture. Whisk in half the cream; once incorporated, whisk in remaining cream. Whisk in turnips. Cook, stirring constantly, until mixture thickens. Season with a pinch each of salt and white pepper. Let cool to room temperature. Heat oven to 375 degrees. In the bowl of a standing or electric mixer, beat egg whites until stiff. In a separate large bowl, beat egg yolks well. Fold ⅓ of the turnip mixture into egg yolks. Then fold in remaining turnip mixture. Let cool to room temperature. Fold in egg whites. Spoon into 6 buttered ramekins and place on a baking sheet. Bake 18 to 20 minutes, or until souffles are well-browned and have risen an inch or more.