Turnips
French Turnip Souffle
For those with extra time and wanting some adventure...
Cook 1 pound of pared turnips, cut in small pieces, in boiling salted water till tender; drain well, then rub through a ricer. Set aside.
Heat ¼ cup of butter; blend in 3 tablespoons of flour, and when bubbling, but without browning, stir in ½ cup of heavy sweet cream, which has been scalded with 1 small bay leaf, 3 sprigs of parsley, 1 whole clove, 1/8 teaspoon of grated nutmeg. Strain before using and add alternately with the turnip puree. Cook, stirring constantly, until mixture thickens.
Remove from the fire, season to taste with salt and white pepper, then beat in 4 egg yolks, adding one at a time and beating well after each addition. Let cool a little, then fold in 4 stiffly beaten egg whites.
Turn mixture into 6 butter individual soufflé dishes, and bake 18 to 20 minutes in a moderate oven (375 F degrees) or until tops are nicely browned and well puffed. Serve at once.
From The Gold Cook Book by Louis P. DeGouy, Master Chef.
Thanks to Linda Baird.