Baked Turnip Souffle For Nathan
From julesong 16 years agoIngredients
- 3 to 4 small turnips (tennis-ball sized) shopping list
- 1 clove garlic, minced shopping list
- 3 tablespoons butter, melted shopping list
- 2 tablespoons sour cream shopping list
- 2 eggs, beaten shopping list
- 1/4 cup grated parmesan cheese shopping list
- salt and freshly ground pepper, to taste shopping list
- 2 sliced cooked bacon, crumbled (reserve drippings) shopping list
How to make it
- Peel turnips, making sure to remove the tough top bits; place in a saucepan. Cover with water and bring to a boil. Cover with pan lid, lower heat and simmer for about an hour until tender. Drain then cut into chunks small enough to fit in your food processor.
- Place chunked turnips, garlic, butter, and sour cream in a food processor and puree. Add beaten eggs and cheese and whirr some more until ingredients are well-mixed (it won't take long).
- Pour into casserole dish and bake for about 20 minutes at 350F until it's a little brown on top and edges (or you can nuke it for about 7-10 minutes). You might want to experiment the first couple of times you make it to see how brown you like the top. You can sprinkle a little more cheese on the top before baking, if you like.
- Top with crumbled bacon, and serve.
- Notes: you can also cube the turnips ahead of time then simmer and it doesn't take so long to cook, but some turnips are so hard to cut when raw that I've given up on that technique and just boil them whole. You can also add in the reserved bacon drippings along with the butter, for extra special flavor. :) Some people like to add a little dill weed, too.
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