|Turnips||3 Pound, peeled and cubed|
|White potatoes||3 Pound, peeled and cubed|
|Butter||6 Tablespoon (3/4 Stick)|
|Onion||1 Small, finely chopped|
|Diced green bell pepper||1⁄4 Cup (4 tbs)|
|Mayonnaise||1 Cup (16 tbs)|
|Grated parmesan cheese||1 Cup (16 tbs)|
|Ground pepper||To Taste|
|Dry bread crumbs||1⁄4 Cup (4 tbs) (Or More)|
|Butter||2 Tablespoon, melted|
Cook the turnips and potatoes in separate saucepans until tender.
In a large bowl mash them together with 4 tablespoons of the butter.
Let the mixture cool.
In a small skillet heat the remaining butter and saute the onion and green pepper.
Preheat the oven to 350°.
In a small bowl whip the eggs with the mayonnaise.
Stir in the cheese and pepper.
When the turnip-potato mixture has cooled, mix in the sauteed onion, green pepper, and the whipped egg mixture.
Pour the mixture into a greased 9-inch square pan.
Bake the souffle 30 minutes or until golden brown on the edges.