Turnip Souffle Recipe

Name: Turnip Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large turnips (3 c.); 2 to 3 Tbsp. chopped onion; 2 heaping Tbsp. sugar; 2 eggs (extra large) or 3 small; 1/2 stick butter, melted; 3 Tbsp. flour; 5 Tbsp. milk; 2 c. bread crumbs; 2/3 c. butter, melted; Parmesan cheese

Servings: persons

3 large turnips (3 c.)
2 to 3 Tbsp. chopped onion
2 heaping Tbsp. sugar
2 eggs (extra large) or 3 small
1/2 stick butter, melted
3 Tbsp. flour
5 Tbsp. milk
2 c. bread crumbs
2/3 c. butter, melted
Parmesan cheese

1
Peel and slice turnips; cook with onion in boiling water until tender.
2
Drain off all water; salt and pepper to taste.
3
Add sugar, 1/2 stick butter, flour and milk; mash until smooth.
4
Beat in egg yolks.
5
Beat egg white until stiff; fold into turnip mixture.
6
Place into well buttered 1 1/2-quart casserole.
7
Combine bread crumbs and 2/3 cup melted butter; spread over turnip mixture.
8
Sprinkle with Parmesan cheese.
9
Bake at 350u00b0 for about 40 minutes until crumbs are lightly browned.

725

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 large turnips (3 c.), 2 to 3 Tbsp. chopped onion, 2 heaping Tbsp. sugar, 2 eggs (extra large) or 3 small, and more.

Yes, Turnip Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Turnip Souffle

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