See the Recipe. 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).

Yield: serves 4-6


  • 3 medium turnips, peeled, trimmed, and diced
  • 4 tbsp. butter
  • 3 tbsp. flour
  • ⅓ cups 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 souffle 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.