Turnip Souffle
A creamy turnip souffle with savory mushroom flavor, topped with crunchy cracker crumbs, perfect as a comforting side dish for family dinners or special occasions.
Ingredients
Instructions
- Peel and slice the turnips and onion.
- Cook the turnips and onion with sugar until tender, then drain.
- Mix the cooked vegetables with the remaining ingredients: butter, salt, pepper, eggs, and cream of mushroom soup.
- Pour the mixture into a buttered casserole dish.
- Top with cracker crumbs mixed with melted butter.
- Bake in a moderate oven for about 50 minutes, or until a knife inserted between the edge and center comes out clean.
- Serve immediately.
Tips & Substitutions
For a smoother texture, you can blend the cooked turnips and onion before mixing in the other ingredients. If you prefer a lighter soufflé, separate the eggs, beating the whites until stiff peaks form, and gently fold them in at the end. Consider using vegetable broth instead of cream of mushroom soup for a lighter option. This dish can also be made with other root vegetables for variety.
Serving Suggestions
This turnip soufflé pairs beautifully with roasted meats or a fresh salad for a balanced meal. Serve it alongside a tangy vinaigrette salad to cut through the richness. For a complete vegetarian meal, consider pairing it with Battletown Baked Squash. It also makes for a comforting side dish at holiday dinners.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until warmed through. You can also microwave individual portions for a quick meal, ensuring they're heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Turnip Souffle contains roughly 233 calories, with 5g protein, 53g carbohydrates, and 2g fat. It is an excellent source of vitamin C (67% of the Daily Value) and dietary fiber (26% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1304mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen turnips instead of fresh?
Yes, you can use frozen turnips, but make sure to thaw and drain them well before cooking. The texture may be slightly different, but they will still work in the soufflé. Adjust the cooking time as needed, as frozen vegetables often cook faster.
How can I make this recipe gluten-free?
To make the turnip soufflé gluten-free, simply substitute the cracker crumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Ensure that the cream of mushroom soup you use is also certified gluten-free, as some brands may contain gluten.
Can I prepare this dish ahead of time?
Absolutely! You can prepare the mixture a day in advance and store it in the refrigerator. When ready to bake, pour it into the buttered casserole dish and bake as directed. However, for the best texture, it’s recommended to bake it fresh.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).