Best Giseles Turnip Souffle Recipes
TURNIP SOUFFLE
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
Steps:
- Combine in buttered casserole dish.
- Top with buttered bread crumbs.
- Bake in preheated 375F oven for 30 minutes.
TURNIP SOUFFLE
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
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.
SHAKER TURNIP SOUFFLE (CASSEROLE)
This came from the daily evening fare at the Trustee House at Pleasant Hill. Shakers raised vast gardens and harvested not only the vegetables and fruits, but created different varieties and sold their seeds. The were truly talented at preserving everything and using it to the fullest. I have never tried this recipe, but I know there are a lot of veggie lovers here at Zaar. Maybe one of these days, I'll get brave and try it.
Provided by Redneck Epicurean
Categories Vegetable
Time 1h
Yield 1 souffle
Number Of Ingredients 9
Steps:
- Peel and cut turnips into pieces and boil with onion and sugar until tender. Drain well.
- Mash the turnip mixture and mix with the remaining ingredients, except the cracker crumbs; sprinkle on top of mix.
- Place in a buttered dish and bake at 350 degrees for 30 minutes or until firm.
Nutrition Facts : Calories 1559.4, Fat 69.2, SaturatedFat 30.9, Cholesterol 726.1, Sodium 4673.8, Carbohydrate 196.1, Fiber 21.1, Sugar 57.5, Protein 43.8
TURNIP PUFF
This dish can be done ahead of time and any leftovers can be frozen. Try this instead of the usual carrots and turnip for a holiday vegetable.
Provided by Tebo3759
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook turnip until tender, drain and mash (by hand).
- Add butter and eggs and beat well.
- (This can be done the a day ahead).
- Combine flour, sugar, baking powder, seasoning and nutmeg.
- Stir into turnip mixture.
- Pour into a buttered casserole dish.
- Mix breadcrumbs and butter and sprinkle on top.
- Bake at 375 for 25 minutes or until light brown on top.
TURNIP SOUFFLE
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
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
My husband loves turnips and he loves this souffle. Even turnip haters will love this dish.
Provided by Anita Hoffman
Categories Side Casseroles
Time 1h20m
Number Of Ingredients 8
Steps:
- 1. Cook turnips in boiling salted water until tender (about 30 minutes) Drain: peel and mash turnips. Se aside.
- 2. Melt butter in a heavy saucepan: gradually add flour, stirring until smooth. Gradually stir in whipping cream and cook, stirring constantly, until mixture is smooth and thickened.
- 3. Add salt, pepper and onion. Cool mixture slightly and stir in egg yolks, mixing well. Add mashed turnip.
- 4. Beat egg whites until stiff, but not dry: gently fold into turnip mixture. Pour into a greased 2 quart casserole. Bake at 350 degrees for 30 to 35 minutes or until knife inserted in the center comes out clean.
TURNIP PUFF
"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
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.
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