Turnip Souffle

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Photo Credit: 

Becky Luigart-Stayner

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.

Yield: 

Makes 6 servings.

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