Turnip Souffle
Here is a recipe that has become a Thanksgiving tradition for our family. It uses 2 Farmer’s Cow ingredients - eggs and milk. It’s the only way that we can get everyone to eat turnip!! - From Mary Ann Dostaler, East Hampton, CT
Prep Time: 40 Minutes Cook Time: 30 Minutes Ready In: 1 Hour 10 Minutes Servings: 6
Ingredients- 1 1/2 pounds turnips, peeled and sliced
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon sugar
- 1/2 cup butter or margarine
- 2 tablespoons all-purpose flour
- 2/3 cup Farmer's Cow milk
- 4 Farmer's Cow eggs, separated
Directions
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 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 a greased 11-in. x 7-in. x 2-in. glass baking dish. Bake, uncovered, at 350 degrees F for 30 minutes or until golden brown.