Turnip Souffle Rutabaga Food

RUTABAGA PUFF CASSEROLE

Steps:

• With a vegetable peeler, peel the rutabaga; cut it into 1-inch cubes and place it in a large saucepan. Cover the rutabaga with water and add 1 teaspoon of salt. Bring the water to a boil; reduce the heat to medium-low, cover the pan, and cook for about 20 minutes, or until the rutabaga is fork-tender.
• Drain the rutabaga thoroughly and then mash with a potato masher.
• Preheat the oven to 375 F.
• Butter a 1 1/2-quart casserole.
• In a large bowl, combine the mashed rutabaga, butter, dill, salt, pepper, and paprika. Let the mixture cool slightly.
• In a small bowl, beat the egg yolks and then stir them into the rutabaga.
• In a glass or metal bowl, beat egg whites until stiff peaks form.
• Fold the beaten egg whites into the rutabaga mixture. Lightly spoon the rutabaga into the prepared casserole dish.
• Bake the casserole in the preheated oven for 30 to 40 minutes, or until it is set and the top is golden brown.
• Spoon into a serving dish or serve from the casserole dish.

FRENCH TURNIPS (SWEDE OR RUTABAGA)

Steps:

• Blend together the mashed turnip, egg, butter, savory, salt and pepper.
• Stir well.
• Place in a butter baking dish.
• Top with a thick white sauce made with the butter flour and milk.
• Sprinkle on the grated cheese.
• Bake in 400 degree oven for 25 minutes.

TURNIP SOUFFLE (RUTABAGA)

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.

BAKED CARROTS, TURNIPS & RUTABAGAS

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.

TURNIP SOUFFLE

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.