Turnip Souffle

Submitted by CountryLady

"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."

 

• Ready In: 35mins
• Ingredients: 7
• Serves: 6-8

ingredients

• 3 cups mashed turnips
• 3 tablespoons butter
• 2 well beaten eggs
• 3 tablespoons flour
• 1 tablespoon brown sugar
• 1 teaspoon baking powder
• salt and pepper

directions

1. Combine in buttered casserole dish.
2. Top with buttered bread crumbs.
3. Bake in preheated 375F oven for 30 minutes.

Reviews

[Whatever]

Have made this recipe three times, and the family really like the turnip & carrot mixture. Excellent.

 

[Mara61]

This was okay. The consistancy was a bit different. Just wasn't our thing. We are trying new veggies and this was a great recipe to combine two new ones at once.

 

[Terri Newell]

I had a very small turnip...barely one cup mashed. It was difficult to divide the recipe by thirds, but the end result tasted pretty good. I'm looking forward to trying again when I have a bigger turnip to use! We had it for Thanksgiving dinner, and my son requested it again the very next day!

 

[Roosie]

Very nice! I did half the recipe, and just cooked it in one of our bowls (they're oven safe). I was really surprised at how much it puffed up- it was nice and fluffy! The bread crumbs on top were a nice touch. It was pretty sweet, I must say. I think a couple Tbs of fresh minced parsley might be a nice savory addition. I did make it with all turnip (used 1 medium-large turnip), but I can imagine this would be very tasty with the other root veggies suggested. Surprisingly quick and easy and a great change from the usual veggie dish- I think this would also replace a potato dish pretty well too! Thanks for a nice recipe!