Turnip Souffle

Turnip Souffle

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Anita Hoffman


My husband loves turnips and he loves this souffle. Even turnip haters will love this dish.


★★★★★ 1 vote

45 Min
35 Min


  • 1 lb
  • 1/3 c
  • 1/3 c
  • 1/2 c
    whipping cream
  • 1/4 tsp
  • 1/4 tsp
    white pepper
  • 1/4 c
    minced onion
  • 4
    eggs, separated

How to Make Turnip Souffle


  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.

Printable Recipe Card

About Turnip Souffle

Course/Dish: Side Casseroles
Main Ingredient: Vegetable
Regional Style: Southern

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