Turnip Souffle Rutabaga Recipes

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TURNIP SOUFFLE



Turnip Souffle image

ALTHOUGH my grandmother lived in the city, she always tended a large vegetable garden. Toward the end of summer, we helped her pick the vegetables for our favorite dishes. Like most kids, we didn't care much for turnips, but when Grandmother fixed them this way, we'd ask for seconds. -Dorothy Dick, St. Louis, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 6-8 servings.

Number Of Ingredients 8

1-1/2 pounds turnips (about 6 medium), peeled and sliced
1-1/2 teaspoons salt, divided
1/2 teaspoon sugar
1/2 cup butter, cubed
2 tablespoons all-purpose flour
2/3 cup milk
4 eggs, separated
3 bacon strips, cooked and crumbled

Steps:

  • Place turnips, 1/2 teaspoon of salt and sugar in a saucepan; cover with water. Cover and cook until turnips are tender, about 15-20 minutes; drain well and mash (do not add milk or butter). Set aside. , In another saucepan, melt butter; stir in the flour and remaining salt until smooth. Add milk; bring to a boil. Cook and stir for 2 minutes. Beat egg yolks in a small bowl; gradually stir in 1/2 cup hot milk mixture. Return all to pan; cook and stir for 1 minute. Stir in turnips; remove from the heat. Beat egg whites until stiff peaks form; fold into batter. Spoon into a greased 11x7-in. glass baking dish. Sprinkle with bacon. Bake, uncovered, at 350° for 30 minutes or until golden brown.

Nutrition Facts : Calories 195 calories, Fat 16g fat (9g saturated fat), Cholesterol 142mg cholesterol, Sodium 695mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.

SCALLOPED TURNIP (RUTABAGA) CASSEROLE



Scalloped Turnip (Rutabaga) Casserole image

I decided to try something new this year. I made my Turnip like I make my scalloped potatoes. I topped it with a parmesan bread crumb mixture. It taste awesome. I hope you all enjoy it. My husband liked it, and he doesn't usually care for turnip. I know this will be something that most people would like. I know That I will...

Provided by Nor Mac

Categories     Side Casseroles

Time 1h30m

Number Of Ingredients 15

20 oz large cubed rutabaga then thinly sliced
1 1/4 c heavy cream
3 Tbsp butter
1 pinch salt and pepper to taste
1 tsp fresh thyme leaves
1- 2 clove chopped garlic
1/4 c finely chopped onion
1 1/2 Tbsp flour
1 pinch nutmeg
1 tsp granulated sugar
CRUMB TOPPING
1 c soft bread crumbs
1/4 c parmesan cheese
3 Tbsp butter
NOTE: CREAM BASED DISHES SHOULD BE MADE AND SERVED WITHIN AN HOUR OF MAKING. DI NOT MAKE A DAY AGEAD AS CREAM TENDS TO BECOME OILY REHEATED.

Steps:

  • 1. Heat oven to 400 degree's. Thinly slice the cubed rutabaga. Slice thin in a food processor, with a mandolin or knife. Place rutabega (turnip) in to a large kettle.
  • 2. Mix the cream, nutmeg, chopped garlic, onion, sugar, flour. Salt, pepper,and Thyme together.
  • 3. Pour cream mixture over the turnip. Melt the butter and add to pot. Stir well to combine. Cook until it boils. Reduce heat to medium and cover. Cook until it is softened . About 10 minutes.
  • 4. Pour mixture into a casserole dish. Cover and bake until it boils rapidly, thickened and cooked all the way through. Remove cover. continue baking until thickened.
  • 5. Mix breadcrumbs Parmesan cheese and melted butter together. Sprinkle over casserole. Place casserole under broiler about 6-8 inches from broiler. Brown the breadcrumbs. Remove from oven and serve.

TURNIP SOUFFLE



turnip souffle image

Make and share this turnip souffle recipe from Food.com.

Provided by chia2160

Categories     Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

3 medium turnips, diced
4 tablespoons butter
4 tablespoons flour
1/3 cup heavy cream
1/2 onion, chopped fine
salt & pepper
4 eggs, separated

Steps:

  • grease and flour a 6 cup souffle dish.
  • preheat oven to 350F degrees.
  • boil turnip in water 10 minutes, drain and mash well.
  • melt butter in pan over med heat.
  • add flour, stir for 2 minutes, add cream and mashed turnips.
  • add onions, salt& pepper, remove from heat.
  • stir in egg yolks.
  • whisk egg whites in large bowl, add turnip mixturespoon into souffle dish, bake 40 minutes until puffed and golden.

BAKED CARROTS, TURNIPS & RUTABAGAS



Baked Carrots, Turnips & Rutabagas image

Make and share this Baked Carrots, Turnips & Rutabagas recipe from Food.com.

Provided by Dancer

Categories     Fruit

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 7

2 large carrots, cut in large bite-sized pieces
1 medium turnip, cut in large bite-sized pieces
1 medium rutabaga, cut in large bite-sized pieces
1/4 cup dry sherry or 1/4 cup vegetable broth
1 tablespoon apple juice concentrate or 1 tablespoon applesauce
1 tablespoon maple syrup or 1 tablespoon brown sugar
1 teaspoon grated fresh lemon rind

Steps:

  • Preheat oven to 350 degrees.
  • Arrange carrots, turnip, and rutabaga in 2-quart casserole dish.
  • In small bowl, combine remaining ingredients.
  • Drizzle over vegetables.
  • Cover vegetables with aluminum foil; bake 40 to 50 minutes.
  • Serve over brown rice.

Nutrition Facts : Calories 187.6, Fat 0.7, SaturatedFat 0.1, Sodium 133.3, Carbohydrate 39.7, Fiber 8.1, Sugar 28.9, Protein 3.6

GISELE'S TURNIP SOUFFLE



Gisele's Turnip Souffle image

Great side dish for Thanksgiving or Christmas dinner. Kid-friendly way to get turnips in.

Provided by MK Desfosses

Categories     Main Dish Recipes     Casserole Recipes

Time 1h10m

Yield 8

Number Of Ingredients 11

cooking spray (such as Pam®)
2 pounds turnips, peeled and cubed
2 cups chicken stock
5 tablespoons butter, divided
½ cup fine bread crumbs
2 eggs, separated
1 ½ teaspoons brown sugar
1 teaspoon baking powder
¼ teaspoon salt, or to taste
⅛ teaspoon ground black pepper
⅛ teaspoon ground mace

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray into an 8x8-inch casserole dish with cooking spray.
  • Place turnips into a large pot and cover with chicken stock; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes; drain. Transfer turnips to a bowl and mash with a potato masher or fork.
  • Melt 3 tablespoons butter in a frying pan over medium-low heat; cook and stir bread crumbs in the melted butter until butter is absorbed, 2 to 3 minutes. Remove from heat.
  • Stir 2 tablespoons butter, egg yolks, brown sugar, baking powder, salt, black pepper, and mace into mashed turnips. Beat egg whites in a metal or glass bowl using an electric mixer until fluffy; fold into turnip mixture. Pour turnip mixture into the prepared casserole dish; sprinkle with bread crumb mixture.
  • Bake in the preheated oven until souffle is puffed up and set in the middle, about 25 minutes. Serve immediately.

Nutrition Facts : Calories 147.8 calories, Carbohydrate 13.6 g, Cholesterol 66.8 mg, Fat 9.1 g, Fiber 2.4 g, Protein 3.8 g, SaturatedFat 5 g, Sodium 568 mg, Sugar 5.9 g

TURNIP PUFF



Turnip Puff image

Who knew that turnips could be delicious? Turnip Puff is the only turnip recipe you will ever need. Even turnip haters love it!

Provided by Merry

Categories     Side Dish

Time 55m

Number Of Ingredients 11

6 cups cubed turnips, or rutabaga
2 Tbsp butter
2 eggs, beaten
3 Tbsp flour
1 Tbsp brown sugar
1 tsp baking powder
3/4 tsp salt
1/8 tsp ground black pepper
pinch of nutmeg
1/2 cup fine bread crumbs
2 Tbsp melted butter

Steps:

  • Preheat oven to 350 degrees F. Butter a medium size casserole dish.
  • Boil turnip in a medium saucepan until tender.
  • Drain and mash.
  • Add butter and egg and mix well.
  • Combine flour, brown sugar, baking powder, salt, pepper and nutmeg in a small bowl.
  • Mix into the turnip mixture.
  • Pour turnip mixture into buttered casserole dish.
  • Combine bread crumbs and melted butter. Spread evenly over turnip mixture.
  • Bake for 25 minutes or until light brown on top.

Nutrition Facts : Calories 137 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 56 milligrams cholesterol, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 4 grams saturated fat, Sodium 400 grams sodium, Sugar 5 grams sugar

PARSNIPS & TURNIPS AU GRATIN



Parsnips & Turnips au Gratin image

This is a delicious variation on au gratin that features something besides potatoes. I sometimes substitute rutabaga for the turnips. It's been a well-guarded recipe in my collection-until now! -Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 8

1-1/2 pounds parsnips, peeled and sliced
1-1/4 pounds turnips, peeled and sliced
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
1 cup fat-free milk
1/2 teaspoon pepper
1 cup shredded sharp cheddar cheese
1/2 cup panko bread crumbs
1 tablespoon butter, melted

Steps:

  • Place parsnips and turnips in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer, uncovered, until crisp-tender, 5-7 minutes., Meanwhile, in a small saucepan, combine the soup, milk and pepper. Bring to a boil; reduce heat to low. Stir in cheese until melted. Drain vegetables; transfer to an 11x7-in. baking dish coated with cooking spray. Pour sauce over vegetables. , Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 400° until vegetables are tender and crumbs are golden brown, 15-20 minutes. , Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 189 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 309mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges

MASHED RUTABAGA



Mashed Rutabaga image

Boiled and mashed rutabaga is a favorite vegetable side in Ireland.

Provided by Irish American Mom

Categories     Side Dish

Time 1h5m

Number Of Ingredients 6

1 medium rutabaga (peeled and cut into 1 inch cubes)
2 tablespoons butter
2 tablespoons sour cream (optional)
2 teaspoons light brown sugar (optional)
½ teaspoon salt
½ teaspoon white pepper (optional)

Steps:

  • Peel and cube the rutabaga. Add the diced rutabaga to a medium saucepan and cover it with cold water.
  • Bring the water to a boil, then lower the heat and simmer for 40 to 50 minutes until the rutabaga is fork tender.
  • Drain the boiling water once the rutabaga is cooked. Return it to the pot. Use a potato masher to break it up. Add 2 tablespoons of butter. Season with salt and white pepper and mash again.
  • Add the sour cream, if using, and mix through the rutabaga mash.
  • Add the brown sugar, if using, and mix through the rutabaga mash.
  • Serve hot as a vegetable side dish for dinner.

Nutrition Facts : ServingSize 85 grams, Calories 71 kcal, Carbohydrate 7 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 238 mg, Fiber 2 g, Sugar 4 g

TURNIP SOUFFLE (RUTABAGA)



TURNIP SOUFFLE (RUTABAGA) image

Categories     Vegetable     Side     Bake     Christmas     Vegetarian

Yield 6 servings

Number Of Ingredients 10

6 cups peeled, cubed turnips
4 tbls butter
2 eggs beaten
3 tbls all purpose flour
1tble brown sugar
1 teaspoon baking powder
3/4 tsp salt
pinch ground pepper
pinch nutmeg
1/3 cup fine dry breadcrumbs

Steps:

  • Cook turnips in boiling, salted water just until tender. Drain then mash until smooth. Blend in 2 beaten eggs. (maybe done day before, refrigerate covered. Allow 5 to 10 minutes extra baking time. In a bowl, combine flour, brown sugar, baking powder, salt, pepper and nutmeg. Add dry ingredients to turnips and mix well. Butter a 2 quart (2L) baking dish. Spread turnip mixture evenly in dish. Blend together bread crumbs and remaining melted butter, sprinkle over the turnips. Bake in a preheated 375F (190 C) oven for 25 to 30 minutes or until golden brown.

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