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Turnip Souffle Recipes
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.
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
Place turnips 1 2 teaspoon of salt and sugar in a saucepan cover with water. Cover and cook until turnips are tender about 15 20 minutes drain well and mash do not add milk or butter . Set aside. In another saucepan melt butter stir in the flour and remaining
Combine all ingredients except bread crumbs and parsley. Mix thoroughly. Place in a buttered souffle dish. Top with buttered bread crumbs. Bake at 375 F for 25 minutes. Garnish with parsley just before serving.
If turnip and white sauce are freshly prepared combine and cool then mix in the next five ingredients. Add beaten egg yolks and fold in stiffly beaten egg whites. Spread in a greased casserole and bake in a pan of hot water at 325F 160C for 1 hour.
A souffle with distinct flavor of turnip. If turnip and white sauce are freshly prepared combine and cool then mix in the next five ingredients. Add beaten egg yolks and fold in stiffly beaten egg whites. Spread in a greased 1 1 2 quart casserole and bake in a