Baked Turnip Souffle For Nathan |
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Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Delicious all year round, but our family often enjoys this dish for Thanksgiving and Christmas dinners. As well as being delicious, it's also a good substitute for those folks who're avoiding potatoes. Dedicated to Nathan. Read more . :) (Cuz, well, you know... Joss says he smells turnipy.) Ingredients:
3 to 4 small turnips (tennis-ball sized) |
1 clove garlic, minced |
3 tablespoons butter, melted |
2 tablespoons sour cream |
2 eggs, beaten |
1/4 cup grated parmesan cheese |
salt and freshly ground pepper, to taste |
2 sliced cooked bacon, crumbled (reserve drippings) |
Directions:
1. 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.
2. 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).
3. 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.
4. Top with crumbled bacon, and serve.
5. 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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