Turnip Souffle
Elevate humble turnips into a show-stopping centerpiece with this light and airy Turnip Soufflé. This elegant dish combines creamy turnip puree with a velvety béchamel sauce, enriched by Parmesan cheese and a hint of nutmeg, for a perfectly balanced flavor profile. Fluffy, beaten egg whites give the soufflé its signature rise, while a breadcrumb-coated dish ensures a golden, crisp exterior. With just 20 minutes of prep and a quick 30-minute bake, this recipe delivers restaurant-quality results that are both impressive and approachable. Ideal as a stunning side or a savory centerpiece, this turnip soufflé is the perfect way to reimagine root vegetables at your next dinner party or holiday feast.
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Recipe Information
Ingredients
- 500 grams turnips
- 60 grams unsalted butter
- 25 grams all-purpose flour
- 240 milliliters whole milk
- 50 grams grated Parmesan cheese
- 3 units large eggs
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon ground nutmeg
- 15 grams breadcrumbs
Instructions
Peel the turnips and cut them into cubes. Place them in a pot of boiling salted water and cook for 15-20 minutes, or until fork-tender.
Drain the turnips and allow them to cool slightly. Then, puree them in a blender or food processor until smooth. Set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously to create a roux. Cook for 1–2 minutes, or until the mixture is golden and smooth.
Gradually add the milk to the roux while whisking constantly to create a béchamel sauce. Cook for 3–4 minutes until thickened. Remove from the heat.
Stir the turnip puree into the béchamel sauce, followed by the Parmesan cheese, salt, pepper, and nutmeg. Mix well to combine.
Separate the egg yolks from the whites. Stir the yolks into the turnip mixture one at a time, ensuring each is fully incorporated before adding the next.
In a clean, dry bowl, beat the egg whites using a whisk or an electric mixer until stiff peaks form.
Gently fold the beaten egg whites into the turnip mixture in three additions, being careful not to deflate the mixture.
Prepare a soufflé dish by greasing it with butter and coating it with breadcrumbs. Gently pour the soufflé mixture into the prepared dish, filling it about 3/4 full.
Preheat your oven to 190°C (375°F). Place the soufflé dish on a baking sheet and bake for 25-30 minutes, or until the soufflé is puffed and golden brown on top. Avoid opening the oven door during baking to prevent deflation.
Serve the turnip soufflé immediately for the best texture and presentation. Enjoy!
Nutrition Facts
Calories |
322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 12.7 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 845 mg | 37% | |
| Total Carbohydrate | 19.2 g | 7% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 8.2 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 273 mg | 21% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 391 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
