Turnip Souffle

My family loves this dish in the fall and winter when turnips are in season. The souffle is very easy to make, and makes a nice change from the usual potato dishes that are served in the colder seasons.

• Ready In: 1 hr 15 mins
• Serves: 4-6
• Yields: 1 souffle

Ingredients

• 6  medium turnips (4 large)
• 2  tablespoons butter or 2  tablespoons margarine
• 1⁄2 cup milk
• 1⁄4 cup  shredded cheese
• 2  eggs, separated
•  salt
•  pepper
•  paprika

Directions

1. Peel the turnips and cut them into 1-inch chunks. Boil them in salted water until very tender.
2. Drain and mash turmips.
3. Add the butter/margarine, milk, cheese, well-beaten egg yolks, salt, pepper and paprika. Mix well.
4. Beat the egg whites with an electric mixer until stiff.
5. Folk egg whites into the turnip mixture. DO NOT OVER-MIX!
6. Pile the turnip mixture lightly inot a well-buttered casserole dish. Set the casserole dish inot a larger pan of warm water and bake in a 375 degree F. oven until a knife inserted in center comes out clean, about 45 minutes.