Saturday, December 12, 2009

Turnip Souffle

Turnips are a stranger to my family. As we sat reviewing what we would get in our CSA box this week, we debated for a while wether to change them out or not, before deciding to keep them in and try them. They’re strange looking things, tinted with purple but mostly white, and when I searched for recipes a soufflĂ© caught my eye. It sounded bizarre, but so was this vegetable to me and so I tried it. Overall, positive response. Not ‘I want to eat this every day’ but ‘I’d have this again.’ I even cut up the greens and added them to a salad, its awesome when you can use all of the vegetable. And while I should be working on my last final (ever!) I’m writing this instead.

Turnip Souffle
Adapted from Back to Bakas
Serves 4

3 medium turnips
2 cups of chicken stock
2 TBSP butter
1 TBSP brown sugarpinch of salt, pepper
1 TSP baking powder
2 eggs
3 TBSP butter
1/2 cup fine bread crumbs

Peel turnips, cut into ½ inch chunks. Boil in chicken stock like making mashed potatoes. Drain chicken stock (I turned mine into gravy), and mash turnips. Saute bread crumbs with butter in separate pan, and add all other ingredients but egg whites (beaten till fluffy). Fold in the egg whites and spoon into soufflĂ© dishes, put bread crumbs on top. Bake for 25 minutes at 350, and enjoy!

I mixed my bread crumbs in instead of puting them on top and it worked just fine.

1 comment: