TURNIP SOUFFLE (RUTABAGA)
Steps:
- Cook turnips in boiling, salted water just until tender. Drain then mash until smooth. Blend in 2 beaten eggs. (maybe done day before, refrigerate covered. Allow 5 to 10 minutes extra baking time. In a bowl, combine flour, brown sugar, baking powder, salt, pepper and nutmeg. Add dry ingredients to turnips and mix well. Butter a 2 quart (2L) baking dish. Spread turnip mixture evenly in dish. Blend together bread crumbs and remaining melted butter, sprinkle over the turnips. Bake in a preheated 375F (190 C) oven for 25 to 30 minutes or until golden brown.
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