This was a Thanksgiving hit, even though it fell. Certainly not the fault of the recipe, and I suspected it might fall in transit. Definitely not a traveler, but the flavor is fantastic. Maybe the garden-raised turnips were the key...but they are extremely easy to grow. Highly recommended, and I've had several requests for the recipe.
Turnip Soufflé
Credit: Ben Fink
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.
