Turnip Soufflé is an easy to make dish that goes equally well with turkey dinner or beef stew.
I purchased a fresh turnip at the Farmer’s Market…had not even been waxed. If it is not waxed, keep it in a plastic bag in the fridge, until ready to use.
The trickiest thing about turnips…..how to cut them without cutting yourself. I find that the best thing to do, is to pick one side and slice off a 1 inch slice. Then continue to cut off small slices until it is all cut up. If you try to cut down the middle….the knife will get jammed.
Turnip Soufflé is shown here with Beef Ragout…a perfect fall dinner.
Turnip Soufflé
Print recipe| Serves | 6 |
| Inspiration | Best of of Best - Best of Bridge |
Ingredients
- 1 Medium to large fresh turnip
- 2 Tbsp butter
- 2 Large eggs (slightly beaten)
- 3 Tbsp all purpose flour
- 1 Tbsp brown sugar
- 1 Tsp baking powder
- 1/2 Tsp salt
- freshly ground pepper
- good grinding of freshly ground nutmeg (or pinch of ground nutmeg)
Directions
| A turnip is hard to prepare for cooking. Using a sharp, long knife, cut a 1 inch strip off the turnip. Then slice off the skin, which may or may not have been waxed. Then cut into 1 inch squares. Keep turning the turnip and cutting until the whole turnip has been diced. Bring a pot of water to boil. Add the turnip and 1/2 tsp of salt. Boil covered for about 20 minutes, or until the turnip is cooked. Drain. | |
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Add the butter and eggs to the cooked turnip. You can mash with a potato masher and then beat well, or you can add the mixture to a food processor or blender and puree the eggs, butter and turnip.  | |
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Butter and oven going casserole. Mix together the flour, brown sugar, baking powder, salt, pepper and nutmeg. Add to the turnip puree mixture and mix well. Turn into the buttered casserole dish.  | |
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Bake at 375 deg F for 25 minutes (or if the oven is cooking something at 350 deg F....add another 15 minutes) or until light brown on top.  | |