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| Gisele's Turnip Souffle |
"Great side dish for Thanksgiving or Christmas dinner. Kid-friendly way to get turnips in."
Ingredients :
- cooking spray (such as Pam®)
- 2 pounds turnips, peeled and cubed
- 2 cups chicken stock
- 5 tablespoons butter, divided
- 1/2 cup fine bread crumbs
- 2 eggs, separated
- 1 1/2 teaspoons brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon ground mace
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 1H10M |
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- Preheat oven to 375 degrees F (190 degrees C). Spray into an 8x8-inch casserole dish with cooking spray.
- 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.
- 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.
- 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.
- Bake in the preheated oven until souffle is puffed up and set in the middle, about 25 minutes. Serve immediately.
Notes :
- 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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