Fun with Turnips

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Our Fall CSA has started and every week we get another bunch of turnips. I had never cooked with them before, so they sat in the fridge until I was faced with 2-3 pounds of turnips asking me to not let them go to waste. I hit the web in search of a recipe. I found turnips for breakfast–and even better, you can make this the day before the big football game and it makes a wonderful tailgate food!

The only negative I found was that to make this, I had to dirty up a lot of dishes–grater for turnips, mixer bowl, pan for bacon, pot to cook turnips, mixing bowl, pyrex dish.

Oh, I also forgot to add the sugar to the turnip water and it all tasted great without it.

Turnip Souffle
INGREDIENTS
2 pounds turnips, peeled and sliced (about 12 small turnips)
1 1/2 teaspoons salt, divided
1/2 teaspoon sugar
1/2 cup butter
2 tablespoons all-purpose flour (can substitute brown rice or millet flour)
2/3 cup milk (can substitute goat milk or unsweetened almond or rice milk)
4 eggs, separated
4 bacon strips, cooked and crumbled (be sure to buy preservative-free bacon!)

DIRECTIONS
1. Cook bacon, set aside. Grease 11-in. x 7-in. x 2-in. glass baking dish, set aside. 

2. Place turnips, 1/2 teaspoon of salt and sugar in a saucepan; cover with water. Cover and cook until turnips are tender, about 20 minutes; drain well and mash.  Set aside.

3. 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.

4. Spoon batter into a greased glass baking dish. Sprinkle with bacon. Bake, uncovered, at 350 degrees F for 30-40 minutes or until golden brown.

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Tags: bacon, breakfast recipe, tailgate recipe, turnip, turnip recipe