Turnip Souffle

Most kids do not care much for turnips, but when fixed this way, they ask for seconds.


6 servings


1 1/2 pounds turnips, peeled and sliced
1 1/2 teaspoons salt, divided
1/2 teaspoon granulated (white) sugar
1/2 cup butter or margarine
2 tablespoons all-purpose flour
2/3 cup milk
4 large eggs, separated
3 bacon strips, cooked and crumbled


Place turnips, 1/2 teaspoon of salt and sugar in a saucepan; cover with water. Cover and cook until turnips are tender, about 15 to 20 minutes; drain well and mash (do not add milk or butter). Set aside.

Preheat oven to 350°F (177°C). Grease a 11 x 7-inch glass baking dish.

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; gradually stir in 1/2 cup hot milk mixture. Return all to pan; cook and stir for 1 minute. Stir in turnips; remove from the heat. Beat egg whites until stiff peaks form; fold into batter. Spoon into prepared glass baking dish. Sprinkle with bacon.

Bake, uncovered,for 30 minutes or until golden brown.

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