Turnip Soufflé
Turnip Soufflé is an moderately easy dinner. Made with 3 large turnips (3 c.), 2 to 3 tbsp. chopped onion, 2 heaping tbsp. sugar, 2 eggs (extra large) or 3 small and 1/2 stick butter, melted, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Peel and slice turnips; cook with onion in boiling water until tender.
Drain off all water; salt and pepper to taste.
Add sugar, 1/2 stick butter, flour and milk; mash until smooth.
Beat in egg yolks.
Beat egg white until stiff; fold into turnip mixture.
Place into well buttered 1 1/2-quart casserole.
Combine bread crumbs and 2/3 cup melted butter; spread over turnip mixture.
Sprinkle with Parmesan cheese.
Bake at 350° for about 40 minutes until crumbs are lightly browned.
Serves 6.
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