If you don't boil it into oblivion, the humble, dependable turnip may surprise you with its sweet warmth. This recipe is from Clementine Paddleford's classic How America Eats (Scribner, 1960).

3 medium turnips, peeled, trimmed, and diced
4 tbsp. butter
4 tbsp. flour
1⁄3 cup heavy cream
2 tbsp. yellow onion, peeled and minced
Sea salt and freshly ground white pepper
4 eggs, separated

1. Preheat oven to 350°. Grease a 6-cup soufflé dish with 1 tsp. butter, dust with flour (tap out excess), and set aside.

2. Boil turnips in a pot of salted water over high heat until soft, 8–10 minutes; drain well and mash until smooth. Melt remaining butter in a medium pan over medium heat. Add flour and cook, stirring, for 2 minutes. Stir in cream and mashed turnips and cook until thick, about 5 minutes.

3. Add onions and salt and freshly ground white pepper to taste. Remove pot from heat and gradually stir in egg yolks. Transfer mixture to a large bowl and set aside.

4. Whisk egg whites in a large bowl until stiff peaks form, gently fold into turnip mixture, and spoon into prepared dish. Bake until puffed and golden, 35–40 minutes.