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Nutrition Facts
Serving Size 1 (253g) Recipe makes 4 servings
Calories 181
Calories from Fat 101		(55%)
Amount Per Serving		%DV
	Total Fat 11.3g	17%
	Saturated Fat 6.2g	31%
	Monounsaturated Fat 3.3g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 129mg		43%
Sodium 281mg		11%
Potassium 456mg		13%
Total Carbohydrate 14.0g		4%
	Dietary Fiber 3.3g	13%
	Sugars 7.2g
Protein 7.2g		14%
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Turnip Souffle

Recipe #125136 | 1¼ hours | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: JenSmith
Jun 8, 2005

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.

SERVES 4 -6 , 1 souffle (change servings and units)

Ingredients

6 medium turnips (4 large)
2 tablespoons butter or 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.