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Turnip Souffle

Western.Chefs's picture
  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)
  Eggs 2
  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)
  Paprika 1 Teaspoon
  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.
Set aside.
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.

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