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Turnip Soufflé (Turnip Puff)

John Greey
John William, Tory, Ginger and James Greey

  • 2 lb turnip (1 medium turnip)
  • 2 cups lightly salted chicken stock
  • 2 Tbsp butter
  • 1 Tbsp brown sugar

  • ⅛ tsp freshly ground pepper

  • ⅛ tsp ground mace or nutmeg

  • 1 tsp baking powder
  • 2 eggs, separated
  • Salt
  • 3 Tbsp butter
  • ½ cup fine dry bread crumbs

Peel turnip and chop into ½ inch cubes. Place in a saucepan with stock. Cover and bring to a boil. Reduce heat and simmer until tender, about 25 minutes. Drain, reserving stock for another use, such as soup. Mash turnips very well. There should be about 3 cups. Add 2 tablespoons butter, brown sugar, pepper, mace, baking powder and egg yolks. Stir well to blend ingredients. Taste. Add salt, if desired. Melt 3 tablespoons butter. Add crumbs and saute for 3 to 4 minutes. Beat egg whites until stiff, but not dry. Fold into turnip mixture. Spoon into a buttered soufflé dish. Sprinkle with buttered crumbs. Bake at 375°F for 25 minutes, or until lightly browned on top.