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Turnip Souffle

Canadian.Recipes's picture
Ingredients
  Turnip 2 Pound (1 medium size)
  Chicken stock 2 Cup (32 tbs), salted
  Lightly salted chicken stock 2 Cup (32 tbs)
  Brown sugar 1 Tablespoon
  Freshly ground pepper 1⁄8 Teaspoon
  Ground pepper 1⁄8 Teaspoon
  Ground mace 1⁄8 Teaspoon
  Baking powder 1 Teaspoon
  Eggs 2 , separated
  Salt To Taste
  Butter 3 Tablespoon
  Dry bread crumbs 1⁄2 Cup (8 tbs)
  Fine dry bread crumbs 1⁄2 Cup (8 tbs)
Directions

Peel turnip, chop into 1/2" cubes.
Place in a saucepan with the stock.
Cover.
Bring to the boil.
Reduce heat and simmer until tender, about 25 minutes.
Drain, reserving stock for another use, such as soup.
Mash the turnips very well.
There should be about 3 cups.
Add the 2 tbsp butter, brown sugar, pepper, mace, baking powder, and yolks of the eggs.
Stir well to blend ingredients.
Taste.
Add salt if desired.
Melt the 3 tbsp butter, add the crumbs, and saute 3-4 minutes.
Beat the egg whites till stiff but not dry.
Fold into the turnip mixture.
Spoon into a buttered souffle dish.
Bake at 375 degrees for 25 minutes or until lightly browned on top.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Baked
Interest: 
Holiday
Ingredient: 
Turnip
Preparation Time: 
25 Minutes
Cook Time: 
25 Minutes
Ready In: 
50 Minutes
Servings: 
6

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