Turnip Souffle

Prep Time: 40 Minutes
Cook Time: 30 Minutes
Yield: 6 servings

Ingredients

• 1 1/2 pounds turnips, peeled and sliced
• 1 1/2 tsp salt, divided
• 1/2 tsp sugar
• 1/2 cup butter or margarine
• 2 tbsp all-purpose flour
• 2/3 cup Farmer’s Cow milk
• 4 Farmer’s Cow eggs, separated

Directions

• Preheat the oven to 350 degrees and grease a 11x7x2 glass baking dish
• Place turnips, 1/2 teaspoon of salt and sugar in a saucepan; cover with water. Cover with a tight-fitting lid 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 salt until smooth.
• Add milk; bring to a boil. Cook and stir for 2 minutes.
• Beat egg yolks in a small bowl and gradually stir in 1/2 cup of the hot milk mixture. Return all to pan and cook for 1 minute stirring constantly.
• Add turnips and stir to bend; remove from the heat.
• Beat egg whites until stiff peaks form; fold into turnip mixture. Spoon into the prepared baking dish. Bake, uncovered for 30 minutes or until golden brown.

Date Posted: October 20, 2013

• Milk
• Eggs