Turnip Souffle


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


Peel the turnips and cut in ¼-inch slices. Cook in boiling water to cover for 15 minutes, or until soft. Drain, reserving ½ cup of liquid Force the turnips through a fine sieve or food mill, or puree in the blender. Melt the butter or margarine and blend in the flour, seasonings and onion. Gradually add the cream and turnip liquid. Add the turnip puree and cook, stirring until thickened. Add the egg yolks, beaten until thick and lemon-colored. Then fold in stiffly beaten egg whites. Pour into a well-greased 2-quart casserole and bake, covered, at 350 degrees F for 15 minutes. Remove the cover and bake an additional 20-25 minutes or until delicately browned.


Serves 5-6.

Leave a Comment