Yellow Turnip Soubise Recipes

MASHED YELLOW TURNIPS WITH CRISPY ONIONS

Steps:

• Heat the oil and unsalted butter in a saucepan over medium-low heat until it reaches 220 degrees F.Reduce the heat to low, add the onions, and cook until they are a rich golden brown, 30 to 40 minutes, stirring occasionally to make sure they brown evenly. The temperature should stay below 260 degrees F.Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.Peel the turnips to remove the waxy skins and cut them into generous 1-inch chunks.Place them in a saucepan with water to cover and 1 teaspoon of salt. Bring to a boil and simmer, covered, until easily pierced by a paring knife, about 35 minutes. Drain.In a separate saucepan, heat the milk and salted butter over low heat until the butter has melted and the milk just begins to simmer.Puree the turnips in several batches in a food processor fitted with the steel blade. With the motor running, add the melted butter and milk in a steady stream. The turnips should be smooth.Return the puree to the saucepan, season with 1 teaspoon salt and the pepper, and reheat, stirring, over medium heat.Serve piping hot, sprinkled generously with crispy onions.

TURNIP CASSEROLE

Steps:

• Place turnips in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15 minutes or until tender and drain. Transfer turnips to a bowl and mash. Add the egg, sugar, butter and salt. , Transfer to a greased 1-qt. baking dish; sprinkle with cinnamon. Cover and bake at 350° for 20-25 minutes or until a thermometer reads 160°.

GISELE'S TURNIP SOUFFLE

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.

SOUBISE

Steps:

• Preheat oven to 300.
• In med pan bring water to a boil.
• Add rice and 1/2 tsp salt.
• Cook uncovered 5 minutes.
• Drain.
• In 3 qt round casserole stir onions and melted butter until coated.
• Bake covered at 300 for 15 minutes.
• Remove from oven.
• Add the ricee 1/2 tsp salt and pepper.
• Bake at 300 for 1 hour.
• Remove from oven.
• Stir the whipping cream and 2 TBS butter into the rice mixture.
• Sprinkle with cheese (s) and parsley.
• Serve immediately.

SOUBISE (WHITE ONION SAUCE)

Steps:

• Saute the onions in the butter until transpaents.
• Add the veloute sauce (posted separately) to the onions and bring the sauce to a boil.
• Reduce the heat to a simmer and cook for 30 minutes At this point puree the sauce in a blender.
• This will give you a smooth sauce.
• Add the whipping cream and then season to taste.