Turnip Souffle

6-8 Servings Prep: 40 min. Bake: 30 min.

Ingredients

• 1-1/2 pounds turnips (about 6 medium), peeled and sliced

• 1-1/2 teaspoons salt, divided

• 1/2 teaspoon sugar

• 1/2 cup butter, cubed

• 2 tablespoons all-purpose flour

• 2/3 cup milk

• 4 eggs, separated

• 3 bacon strips, cooked and crumbled

Directions

• 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 11-in. x 7-in.

• glass baking dish. Sprinkle with bacon. Bake, uncovered, at 350°

• for 30 minutes or until golden brown. Yield: 6-8 servings. 

Nutrition Facts: 1 serving (1 each) equals 195 calories, 16 g fat (9 g saturated fat), 142 mg cholesterol, 695 mg sodium, 8 g carbohydrate, 2 g fiber, 6 g protein.