Gisele's Turnip Souffle

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MK Desfosses 0

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

1 h 10 m servings 148 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 148 kcal
  • 7%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 13.6g
  • 4%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 568 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Spray into an 8x8-inch casserole dish with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Bake in the preheated oven until souffle is puffed up and set in the middle, about 25 minutes. Serve immediately.

Footnotes

  • Cook's Note:
  • I have skipped the bread crumb step before and it just needs to bake for few minutes longer to help firm souffle up.
  • Yellow turnips are best but white ones work really well too, plus cook faster.

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