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Turnip and Carrot Souffle Recipe

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This recipe for Turnip and Carrot Souffle is from The Dunlap Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 large carrots, cubed
1 large turnip, cubed
3 T. softened butter
1/2 tsp. salt
1/4 c. all-purpose flour
1/4 c. sugar
2 eggs
1/2 c. milk

Topping:
2 T. sugar
1/4 tsp. ground cinnamon
Directions:
Directions:
1. Preheat oven to 350º. Grease a 2-qt. casserole dish.
2. Place the vegetables in a large pot and cover with salted water. Bring to a boil over high heat and then reduce heat to medium-low. Simmer, covered, until tender, about 20 minutes. Drain and allow to dry for a minute or two.
3. Return the carrots and turnips to the pot and mash well with butter, salt, flour, and 1/4 c. of sugar.
4. Whisk together the eggs and milk in a bowl and then stir into the mashed carrot mixture until blended.
5. Pour mixture into prepared casserole dish. Stir the sugar and cinnamon and sprinkle over top.
6. Bake in the preheated oven until the carrot mash has slightly firmed and the top has begun to turn golden brown, about 45 minutes.

 

 

 

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