Turnip Souffle Recipes

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TURNIP SOUFFLE



Turnip Souffle image

ALTHOUGH my grandmother lived in the city, she always tended a large vegetable garden. Toward the end of summer, we helped her pick the vegetables for our favorite dishes. Like most kids, we didn't care much for turnips, but when Grandmother fixed them this way, we'd ask for seconds. -Dorothy Dick, St. Louis, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 6-8 servings.

Number Of Ingredients 8

1-1/2 pounds turnips (about 6 medium), peeled and sliced
1-1/2 teaspoons salt, divided
1/2 teaspoon sugar
1/2 cup butter, cubed
2 tablespoons all-purpose flour
2/3 cup milk
4 eggs, separated
3 bacon strips, cooked and crumbled

Steps:

  • 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 11x7-in. glass baking dish. Sprinkle with bacon. Bake, uncovered, at 350° for 30 minutes or until golden brown.

Nutrition Facts : Calories 195 calories, Fat 16g fat (9g saturated fat), Cholesterol 142mg cholesterol, Sodium 695mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.

TURNIP SOUFFLE



turnip souffle image

Make and share this turnip souffle recipe from Food.com.

Provided by chia2160

Categories     Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

3 medium turnips, diced
4 tablespoons butter
4 tablespoons flour
1/3 cup heavy cream
1/2 onion, chopped fine
salt & pepper
4 eggs, separated

Steps:

  • grease and flour a 6 cup souffle dish.
  • preheat oven to 350F degrees.
  • boil turnip in water 10 minutes, drain and mash well.
  • melt butter in pan over med heat.
  • add flour, stir for 2 minutes, add cream and mashed turnips.
  • add onions, salt& pepper, remove from heat.
  • stir in egg yolks.
  • whisk egg whites in large bowl, add turnip mixturespoon into souffle dish, bake 40 minutes until puffed and golden.

TURNIP SOUFFLE



Turnip Souffle image

This is a very versatile recipe - sometimes I'll do a turnip/carrot or turnip/parsnip mixture or all 3 root veggies. You can prepare this in advance, refrigerate & bake the next day.

Provided by CountryLady

Categories     Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 7

3 cups mashed turnips
3 tablespoons butter
2 well beaten eggs
3 tablespoons flour
1 tablespoon brown sugar
1 teaspoon baking powder
salt and pepper

Steps:

  • Combine in buttered casserole dish.
  • Top with buttered bread crumbs.
  • Bake in preheated 375F oven for 30 minutes.

GISELE'S TURNIP SOUFFLE



Gisele's Turnip Souffle image

Great side dish for Thanksgiving or Christmas dinner. Kid-friendly way to get turnips in.

Provided by MK Desfosses

Categories     Main Dish Recipes     Casserole Recipes

Time 1h10m

Yield 8

Number Of Ingredients 11

cooking spray (such as Pam®)
2 pounds turnips, peeled and cubed
2 cups chicken stock
5 tablespoons butter, divided
½ cup fine bread crumbs
2 eggs, separated
1 ½ teaspoons brown sugar
1 teaspoon baking powder
¼ teaspoon salt, or to taste
⅛ teaspoon ground black pepper
⅛ teaspoon ground mace

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray into an 8x8-inch casserole dish with cooking spray.
  • Place turnips into a large pot and cover with chicken stock; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes; drain. Transfer turnips to a bowl and mash with a potato masher or fork.
  • Melt 3 tablespoons butter in a frying pan over medium-low heat; cook and stir bread crumbs in the melted butter until butter is absorbed, 2 to 3 minutes. Remove from heat.
  • Stir 2 tablespoons butter, egg yolks, brown sugar, baking powder, salt, black pepper, and mace into mashed turnips. Beat egg whites in a metal or glass bowl using an electric mixer until fluffy; fold into turnip mixture. Pour turnip mixture into the prepared casserole dish; sprinkle with bread crumb mixture.
  • Bake in the preheated oven until souffle is puffed up and set in the middle, about 25 minutes. Serve immediately.

Nutrition Facts : Calories 147.8 calories, Carbohydrate 13.6 g, Cholesterol 66.8 mg, Fat 9.1 g, Fiber 2.4 g, Protein 3.8 g, SaturatedFat 5 g, Sodium 568 mg, Sugar 5.9 g

TURNIP, POTATO AND GARLIC SOUP



Turnip, Potato and Garlic Soup image

Add a bit of heavy cream to make this pureed soup rich and silky.

Provided by Food Network Kitchen

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

2 tablespoons unsalted butter
1 cup chopped shallot
1 cup chopped peeled potato
1 medium clove garlic, minced, plus 1/2 cup peeled garlic cloves
1 sprig fresh rosemary
1 sprig fresh thyme
Kosher salt and freshly ground black pepper
3 1/2 cups low-sodium chicken broth
2 1/2 cups diced peeled turnips
1/4 to 1/2 cup heavy cream
Thinly sliced fresh parsley, for garnish
Prepared crispy fried shallots or French fried onions, for garnish

Steps:

  • Heat the butter in a medium saucepan over medium heat. Add the shallots and cook, stirring, until soft, 3 to 5 minutes. Add the potato, minced garlic, rosemary and thyme sprigs, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
  • Add the turnips and remaining garlic cloves, bring back to a simmer and cook until the turnips and garlic are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, and cool at least 5 minutes. Remove and discard the rosemary and thyme and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
  • Stir in the cream and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper.
  • Serve hot garnished with crispy fried shallots and parsley.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

TURNIP PUFF



Turnip Puff image

"My family would never eat turnips until I served them this way," says Debbie Henry from Phelpston, Ontario. This downsized version goes well with turkey, ham or roast beef. TIP: A pound of turnips yields about 2 cups chopped.

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 3 servings.

Number Of Ingredients 12

3 cups cubed peeled turnips
1 tablespoon butter
1 egg
4-1/2 teaspoons all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons brown sugar
1/4 teaspoon salt
Dash pepper
Dash ground nutmeg
TOPPING:
2 tablespoons dry bread crumbs
2 teaspoons butter, melted

Steps:

  • Place turnips in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain; mash with butter. Cool slightly. , Preheat oven to 375°. Beat in egg. Combine the flour, baking powder, brown sugar, salt, pepper and nutmeg; stir into turnip mixture. , Spoon into a 3-cup baking dish coated with cooking spray. Toss bread crumbs and butter; sprinkle over casserole. Bake, uncovered, until heated through and a thermometer reads 160°, 30-35 minutes.

Nutrition Facts : Calories 129 calories, Fat 5g fat (3g saturated fat), Cholesterol 82mg cholesterol, Sodium 583mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 3g fiber), Protein 5g protein.

MURIEL'S TURNIP CASSEROLE



Muriel's Turnip Casserole image

Great with turkey. A Thanksgiving and Christmas favorite in our house.

Provided by mfrichards

Categories     Side Dish     Vegetables

Time 1h

Yield 12

Number Of Ingredients 9

2 turnips, peeled and diced
1 cup applesauce
6 tablespoons butter, softened
4 teaspoons brown sugar
2 eggs, beaten
1 tablespoon salt
¼ teaspoon ground black pepper
1 ¾ cups soft bread crumbs, divided
2 tablespoons butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole.
  • Bring a pot of water to a boil and add turnips. Reduce heat to low, and simmer turnips until tender, about 15 minutes. Drain.
  • Transfer turnips to a large bowl and mash with applesauce, 6 tablespoons softened butter, brown sugar, eggs, salt, black pepper, and half the bread crumbs. Spoon turnip mixture into the prepared casserole dish, and sprinkle with remaining half of bread crumbs. Drizzle with 2 tablespoons melted butter.
  • Bake in the preheated oven until set, about 30 minutes.

Nutrition Facts : Calories 115.6 calories, Carbohydrate 8 g, Cholesterol 51.4 mg, Fat 8.8 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 5.2 g, Sodium 706.6 mg, Sugar 4.1 g

CARROT-AND-PARSNIP SOUFFLE



Carrot-and-Parsnip Souffle image

A pinch of allspice adds warmth to this medley of carrots and parsnips.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 2h

Number Of Ingredients 12

3 tablespoons unsalted butter, plus more, room temperature, for dish
2 tablespoons sugar, plus more for dish
8 ounces parsnips (4 medium), peeled and cut into 2-inch pieces
8 ounces carrots (5 medium), peeled and cut into 2-inch pieces
2 cups 100 percent carrot juice
Coarse salt
1/4 cup all-purpose flour
3/4 cup whole milk, room temperature
3 large egg yolks, plus 5 large egg whites, room temperature
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon fresh thyme leaves
Pinch of ground allspice

Steps:

  • Preheat oven to 375 degrees, with rack in lower third. Brush a 2 1/2-quart souffle dish with butter, then coat with sugar.
  • Bring parsnips, carrots, and carrot juice to a boil in a medium saucepan. Reduce heat to medium-low and simmer, partially covered, until vegetables are very tender, 15 to 18 minutes. Drain, reserving 1/2 cup liquid. Puree vegetables, reserved liquid, and 1 1/2 teaspoons salt in a blender until smooth. Transfer to a large bowl.
  • Melt butter in a medium saucepan over medium. Whisk in flour. Cook, whisking constantly, until mixture is golden and nutty-smelling, 2 to 3 minutes. Slowly whisk in milk (mixture will splatter) and cook, whisking constantly, until mixture thickens to a paste, about 1 minute. Stir into vegetable puree along with yolks, lemon juice, thyme, and allspice. Let cool completely.
  • Beat egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and slowly add sugar, beating until stiff, glossy peaks form, 4 to 5 minutes. Stir one-third of egg-white mixture into carrot mixture until thoroughly combined. Gently fold in remaining egg-white mixture just until combined. Transfer to prepared dish; gently smooth top.
  • Bake souffle until puffed and golden brown on top and center is set, 50 to 55 minutes; serve.

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