Turnip Soufflé

  • Serves

    serves 4-6


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
  • 3 tbsp. flour
  • ⅓ cups heavy cream
  • 2 tbsp. yellow onion, peeled and minced
  • Sea salt and freshly ground white pepper
  • 4 eggs, separated


Step 1

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

Step 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.

Step 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.

Step 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.

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