TURNIP SOUFFLE
ALTHOUGH my grandmother lived in the city, she always tended a large vegetable garden. Toward the end of summer, we helped her pick the vegetables for our favorite dishes. Like most kids, we didn't care much for turnips, but when Grandmother fixed them this way, we'd ask for seconds. -Dorothy Dick, St. Louis, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Place turnips, 1/2 teaspoon of salt and sugar in a saucepan; cover with water. Cover and cook until turnips are tender, about 15-20 minutes; drain well and mash (do not add milk or butter). Set aside. , In another saucepan, melt butter; stir in the flour and remaining salt until smooth. Add milk; bring to a boil. Cook and stir for 2 minutes. Beat egg yolks in a small bowl; gradually stir in 1/2 cup hot milk mixture. Return all to pan; cook and stir for 1 minute. Stir in turnips; remove from the heat. Beat egg whites until stiff peaks form; fold into batter. Spoon into a greased 11x7-in. glass baking dish. Sprinkle with bacon. Bake, uncovered, at 350° for 30 minutes or until golden brown.
Nutrition Facts : Calories 195 calories, Fat 16g fat (9g saturated fat), Cholesterol 142mg cholesterol, Sodium 695mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.
TURNIP SOUFFLE
This is a very versatile recipe - sometimes I'll do a turnip/carrot or turnip/parsnip mixture or all 3 root veggies. You can prepare this in advance, refrigerate & bake the next day.
Provided by CountryLady
Categories Vegetable
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine in buttered casserole dish.
- Top with buttered bread crumbs.
- Bake in preheated 375F oven for 30 minutes.
HOT VANILLA SOUFFLE
Provided by Food Network
Categories dessert
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Brush 4 to 6 individual souffle dishes (or a 7-cup souffle dish) well with melted butter. Put the sugar inside one dish and toss to coat, then tip the excess sugar into the next dish and repeat. Place the dishes in the refrigerator to chill.
- Reserving 1/3 cup of the milk, place the remaining 1 cup in a large saucepan. Add the vanilla bean and heat just to a boil, then turn off the heat and set aside to let the vanilla bean infuse for 10 minutes. Meanwhile, in a medium bowl, whisk the 1/3 cup granulated sugar, the flour, and the reserved 1/3 cup milk. Add a little of the hot milk and whisk to combine, then add the flour mixture to the hot milk mixture in the saucepan. Bring to a simmer over medium heat, whisking occasionally. Simmer just until thickened, about 1 minute. Turn off the heat. Add the butter, stir, cover, and set aside 15 minutes. Remove the vanilla bean and whisk in the egg yolks.
- In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites in a clean dry bowl until soft peaks form. Add the remaining 1 1/2 tablespoons sugar and continue whipping until stiff and glossy. Fold into the milk mixture.
- Pour the mixture into the prepared dishes, filling them 3/4 full. Run your thumb around the inside rim of each dish, making a shallow "moat" around the edge of the batter. This will help the souffles to rise straight up. Dust the surfaces with confectioners' sugar. (The souffles can stand at this point for up to 30 minutes.) Bake in the center of the oven until puffed and light golden brown, 20 to 30 minutes. Do not open the oven door unless absolutely necessary.
- Satin Chocolate Sauce: Combine the 2 chocolates over simmering water in the top half of a double boiler. Stir constantly until melted, then whisk in the syrup and water without removing the double boiler from the heat. Whisk until smooth and shiny. (The sauce can be made up to 48 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.) At the table, serve the hot souffles by poking a hole in each one and pouring chocolate sauce into the hole, then drizzling sauce over the tops. For a large souffle, spoon onto dessert plates and drizzle sauce on each serving.
SHAKER TURNIP SOUFFLE (CASSEROLE)
This came from the daily evening fare at the Trustee House at Pleasant Hill. Shakers raised vast gardens and harvested not only the vegetables and fruits, but created different varieties and sold their seeds. The were truly talented at preserving everything and using it to the fullest. I have never tried this recipe, but I know there are a lot of veggie lovers here at Zaar. Maybe one of these days, I'll get brave and try it.
Provided by Redneck Epicurean
Categories Vegetable
Time 1h
Yield 1 souffle
Number Of Ingredients 9
Steps:
- Peel and cut turnips into pieces and boil with onion and sugar until tender. Drain well.
- Mash the turnip mixture and mix with the remaining ingredients, except the cracker crumbs; sprinkle on top of mix.
- Place in a buttered dish and bake at 350 degrees for 30 minutes or until firm.
Nutrition Facts : Calories 1559.4, Fat 69.2, SaturatedFat 30.9, Cholesterol 726.1, Sodium 4673.8, Carbohydrate 196.1, Fiber 21.1, Sugar 57.5, Protein 43.8
BREAKFAST SOUFFLE (CASSEROLE)
Really easy to put together and serves 12. Given to me by my MIL who always made it for brunch and holiday gettogethers!
Provided by Sauce Lover
Categories Breakfast
Time 45m
Yield 12 squares, 12 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs until frothy. Add all other ingredients to eggs, stir well. Turn into well greased 9x13x2 baking dish. Do not line with foil, it will stick. Bake at 350 for 35 minutes or until set in center. Can be served hot or at room temperature.
Nutrition Facts : Calories 343.2, Fat 26.1, SaturatedFat 15.2, Cholesterol 241.9, Sodium 850.1, Carbohydrate 6.8, Fiber 0.4, Sugar 1.2, Protein 20.1
MURIEL'S TURNIP CASSEROLE
Great with turkey. A Thanksgiving and Christmas favorite in our house.
Provided by mfrichards
Categories Side Dish Vegetables
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole.
- Bring a pot of water to a boil and add turnips. Reduce heat to low, and simmer turnips until tender, about 15 minutes. Drain.
- Transfer turnips to a large bowl and mash with applesauce, 6 tablespoons softened butter, brown sugar, eggs, salt, black pepper, and half the bread crumbs. Spoon turnip mixture into the prepared casserole dish, and sprinkle with remaining half of bread crumbs. Drizzle with 2 tablespoons melted butter.
- Bake in the preheated oven until set, about 30 minutes.
Nutrition Facts : Calories 115.6 calories, Carbohydrate 8 g, Cholesterol 51.4 mg, Fat 8.8 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 5.2 g, Sodium 706.6 mg, Sugar 4.1 g
MAKE-AHEAD TURNIP CASSEROLE
This make-ahead casserole is the perfect fall-flavored side dish to accompany a Thanksgiving turkey or roast ham. It is delicious!
Provided by SUNKIST2
Categories Side Dish Vegetables
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place turnips into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return to the pot. Mash turnips; add butter and eggs.
- Combine flour, sugar, baking powder, salt, pepper, and nutmeg in a bowl and stir into turnips. Transfer mixture to a baking dish.
- Combine bread crumbs and melted butter and sprinkle on top of turnip mixture.
- Bake in the preheated oven until light brown on top, about 25 minutes.
Nutrition Facts : Calories 187.9 calories, Carbohydrate 20.5 g, Cholesterol 82.4 mg, Fat 10 g, Fiber 2.9 g, Protein 5 g, SaturatedFat 5.6 g, Sodium 603.6 mg, Sugar 7.9 g
TURNIP CASSEROLE
No holiday meal in our home is complete without this dish handed down by my Finnish grandmother. It makes an excellent complement to turkey, beef or ham. -Doris Hubert, East Killingly, Connecticut
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place turnips in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15 minutes or until tender and drain. Transfer turnips to a bowl and mash. Add the egg, sugar, butter and salt. , Transfer to a greased 1-qt. baking dish; sprinkle with cinnamon. Cover and bake at 350° for 20-25 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 192 calories, Fat 10g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 479mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.
TURNIP SOUFFLE
My husband loves turnips and he loves this souffle. Even turnip haters will love this dish.
Provided by Anita Hoffman
Categories Side Casseroles
Time 1h20m
Number Of Ingredients 8
Steps:
- 1. Cook turnips in boiling salted water until tender (about 30 minutes) Drain: peel and mash turnips. Se aside.
- 2. Melt butter in a heavy saucepan: gradually add flour, stirring until smooth. Gradually stir in whipping cream and cook, stirring constantly, until mixture is smooth and thickened.
- 3. Add salt, pepper and onion. Cool mixture slightly and stir in egg yolks, mixing well. Add mashed turnip.
- 4. Beat egg whites until stiff, but not dry: gently fold into turnip mixture. Pour into a greased 2 quart casserole. Bake at 350 degrees for 30 to 35 minutes or until knife inserted in the center comes out clean.
BLINTZ SOUFFLE CASSEROLE
Easy to make for breakfast or brunch. From the Kitchen Connection (National Council of Jewish Women, Omaha,NE). I always get rave reviews when I serve it.
Provided by Realst8Ace
Categories Breakfast
Time 1h50m
Yield 1 Casserole, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Mix all BATTER ingredients together, set aside. Mix all filling ingredients together, set aside. To assemble casserole, preheat oven to 300 degrees. Butter bottom of a 2-quart casserole dish. Pour half the BATTER in the baking dish. Pour all of the FILLING on top of the BATTER, then cover the Filling with the remaining BATTER. The top BATTER will not evenly cover the top, but that's OK.
- Bake 1.5 hours at 300 degrees. Serve with Cherry or Blueberry Pie Filling on the side.
- NOTE: The batter and filling can be made ahead of time and refrigerated separately up to 24 hours before assembly and baking.
Nutrition Facts : Calories 364, Fat 20.9, SaturatedFat 11.4, Cholesterol 164.4, Sodium 605.6, Carbohydrate 28.8, Fiber 0.3, Sugar 17.7, Protein 15.5
TURNIP SOUFFLE
Make and share this turnip souffle recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- grease and flour a 6 cup souffle dish.
- preheat oven to 350F degrees.
- boil turnip in water 10 minutes, drain and mash well.
- melt butter in pan over med heat.
- add flour, stir for 2 minutes, add cream and mashed turnips.
- add onions, salt& pepper, remove from heat.
- stir in egg yolks.
- whisk egg whites in large bowl, add turnip mixturespoon into souffle dish, bake 40 minutes until puffed and golden.
OH, DAD, POOR DAD (SPAM SOUFFLE/CASSEROLE)
I love Spam. This is one of my favorite dishes, from the book "I Hate to Cook Book" by Peg Bracken. I made a few additions, but kept the basic ingredients. Try it; you'll be surprised how good it tastes!
Provided by EURrosa1
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Crush Spam and mix with the other ingredients.
- Bake in a buttered cassarole dish at 350 F for 40 minutes.
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