T.U.R.F. Inc.
T.U.R.F. Inc.
  • Home
  • City FARM
  • Donate
  • Gallery
  • Contact Us
  • Recipes
    • Beets
    • Broccoli
    • Broccoli Rabe
    • Cabbage
    • Carrots
    • Daikon Radish
    • Field Greens
    • Kale
    • Sweet Peppers
    • Submit a Recipe
    • Turnips/Rutabaga
  • About
    • About Turf Inc.
    • About The Team
    • Organizations We Support
    • Our Blog
  • More
    • Home
    • City FARM
    • Donate
    • Gallery
    • Contact Us
    • Recipes
      • Beets
      • Broccoli
      • Broccoli Rabe
      • Cabbage
      • Carrots
      • Daikon Radish
      • Field Greens
      • Kale
      • Sweet Peppers
      • Submit a Recipe
      • Turnips/Rutabaga
    • About
      • About Turf Inc.
      • About The Team
      • Organizations We Support
      • Our Blog

  • Home
  • City FARM
  • Donate
  • Gallery
  • Contact Us
  • Recipes
    • Beets
    • Broccoli
    • Broccoli Rabe
    • Cabbage
    • Carrots
    • Daikon Radish
    • Field Greens
    • Kale
    • Sweet Peppers
    • Submit a Recipe
    • Turnips/Rutabaga
  • About
    • About Turf Inc.
    • About The Team
    • Organizations We Support
    • Our Blog

Turnip Souffle

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.


The Urban Regenerative Farm Inc.

1821 Fulton St. Suite 102 Harrisburg, PA 17102

Copyright © 2023 The Urban Regenerative Farm Inc. - All Rights Reserved.

This website uses cookies.

We use cookies to analyze website traffic and optimize your website experience. By accepting our use of cookies, your data will be aggregated with all other user data.

Accept