Savory Turnip Souffle

I never thought I’d be the type of person who’d get excited about turnips. Growing up, they were just those forgotten root vegetables my mom would toss into stews, usually ending up mushy and bland. No one in our house gave turnips a second thought.

But then I discovered turnip souffle, and it completely changed my mind about this humble vegetable. The first time I made it, I was skeptical – after all, how good could whipped turnips really be? Turns out, when you treat turnips with a little care and add the right ingredients, they can become something that even vegetable-avoiders will happily eat.

What Kind of Turnips Should I Use?

For a souffle, you’ll want to look for young, fresh turnips that are small to medium in size – about 2-3 inches in diameter. These smaller turnips tend to be sweeter and more tender than their larger counterparts, which can become woody and bitter. Baby turnips are especially good if you can find them at your local farmers market or grocery store. When shopping, pick turnips that feel heavy for their size and have smooth, unblemished skin without any soft spots or cuts. Purple-top turnips are the most common variety you’ll find in stores and work perfectly well for this recipe, though white turnips will also give you great results.

Options for Substitutions

While some ingredients are key for this souffle, there are a few swaps you can try:

• Turnips: You can swap turnips with parsnips or cauliflower – just make sure to cook them until very tender. Keep in mind this will change the flavor profile of your dish.
• Heavy cream: Half-and-half can work in place of heavy cream, though the result won’t be quite as rich. I don’t recommend using milk as it’s too thin for this recipe.
• Yellow onion: Feel free to use shallots instead of yellow onion for a slightly milder flavor. You could also use white onion in the same amount.
• Eggs: Eggs are absolutely essential for a souffle – there’s no substitute here! They provide the structure and lift that makes a souffle what it is.
• White pepper: Black pepper can be used instead of white pepper, though you’ll see the black specks in your souffle. The taste difference is minimal.

Watch Out for These Mistakes While Cooking

The success of your turnip soufflé depends heavily on proper temperature control – starting with turnips that aren’t cooked until completely tender can result in a lumpy, uneven texture that ruins the signature lightness of a soufflé. When it comes to egg whites, even a tiny bit of yolk or grease on your mixing bowl or beaters can prevent them from whipping to stiff peaks, so make sure all your equipment is squeaky clean and your eggs are properly separated. Another common mistake is opening the oven door while the soufflé is baking, which causes the temperature to drop suddenly and can make your beautiful creation deflate – resist the urge to peek and use your oven light instead. For the smoothest result, make sure to purée your turnips thoroughly and fold in the egg whites gently but thoroughly, as any unmixed whites will create unsightly white streaks in your finished dish.

What to Serve With Turnip Soufflé?

Since turnip soufflé is such a light and airy side dish, it pairs wonderfully with hearty main courses like roasted chicken, grilled steak, or baked ham. The mild, earthy flavor of the turnips works really well alongside other roasted vegetables – I especially like serving it with roasted carrots or Brussels sprouts for a nice color contrast on the plate. If you’re making this for a special dinner, try adding a simple green salad dressed with a light vinaigrette to round out the meal. Remember that soufflés wait for no one, so have your other dishes ready to go when it comes out of the oven!

Storage Instructions

Keep Fresh: This turnip soufflé is best enjoyed right away while it’s still perfectly puffed up. If you have leftovers, you can keep them in the fridge in an airtight container for up to 2 days, but keep in mind that the soufflé will deflate – that’s just what soufflés do!

Make Ahead: You can prep some components ahead of time to make assembly quicker. Cook and mash the turnips, and prepare the base (everything except whipping and folding in the egg whites) up to 24 hours in advance. Store in the fridge, then bring to room temperature and fold in freshly whipped egg whites when you’re ready to bake.

Warm Up: While reheated soufflé won’t regain its original height, you can still enjoy leftover portions. Gently warm them in the microwave at 50% power in 30-second intervals until heated through. The texture will be more like a creamy turnip pudding, but still yummy!

Preparation Time	15-20 minutes
Cooking Time	45-50 minutes
Total Time	60-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 20-25 g
• Fat: 45-50 g
• Carbohydrates: 30-35 g

Ingredients

• 3 medium turnips, peeled, cut, and cubed
• 4 tablespoons butter
• 3 tablespoons flour
• 1/3 cup heavy cream
• 2 tablespoons minced yellow onion
• Sea salt and fresh white pepper to taste
• 4 eggs, yolks and whites separated

Step 1: Prepare the Soufflé Dish and Preheat the Oven

Begin by preheating your oven to 350°F.

Take a 6-cup soufflé dish and grease it with 1 teaspoon of butter.

Next, dust the inside with flour, tapping out any excess, then set it aside for later use.

Step 2: Cook and Mash the Turnips

Place the turnips in a pot of salted water and bring it to a boil over high heat.

Cook until the turnips are soft, which should take about 8-10 minutes.

Drain the turnips well and mash them until smooth.

This will be used as part of the soufflé base.

Step 3: Prepare the Turnip Mixture

Melt the remaining butter in a medium pan over medium heat.

Add flour, and cook while stirring continuously for 2 minutes to form a roux.

Gradually stir in the cream and the mashed turnips, allowing it to cook and thicken for about 5 minutes.

Add onions, salt, and freshly ground white pepper to taste.

Remove the pan from heat and gradually stir in the egg yolks until well combined.

Transfer this mixture to a large bowl and set aside.

Step 4: Whisk Egg Whites and Combine Mixtures

In a separate large bowl, whisk the egg whites until stiff peaks form.

Carefully fold the stiff egg whites into the turnip mixture, making sure to retain as much air as possible.

Gently spoon the combined mixture into the prepared soufflé dish.

Step 5: Bake the Soufflé

Place the soufflé dish into the preheated oven and bake until the soufflé is puffed up and golden brown, approximately 35-40 minutes.

Do not open the oven during baking, as this can cause the soufflé to deflate.

Once done, remove from the oven and serve immediately for the best texture and flavor.