Turnip Souffle Question

enjoyingspring

12 years ago

I want to make a Turnip Souffle for Easter dinner. Can I make it the day before or would that ruin it.

How would you heat it up????

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Comments (4)

glenda_al
12 years ago
I did a search on make ahead turnip souffle and this was the only one I found to make ahead. Maybe this will give you and idea.

1 large and 1 small turnip
2 tbsp butter
2 eggs beaten well
3 tsp flour
2 tbsp brown sugar
1 tsp baking powder
12/ tsp salt

--------------------------------------------------------------------------------
Directions: Cook turnip in salted water. Drain and mash. Add the remaining ingredients and mix thoroughly. Place in greased casserole dish. In small saucepan melt 1/4 c. butter and add 1/3 c. bread crumbs mix together. Sprinkle crumbs on top of casserole. Bake at 350Ã¯Â¿Â½ for 40 to 50 minutes. Refrigerate when cool. This can be stored up to 5 days. To serve remove from refrigerator 1 hour before heating. Bake in oven for 30 minutes uncovered at 350Ã¯Â¿Â½ and serve.

MY thinking, if you make it with egg whites, don't think you can make it ahead of time.
Jasdip
12 years ago
This is my T&T recipe for Turnip Puff that our family has made for years. A few members here have made it and loved it as well.

I always cooks the turnip and do part of it the day before. The day of, I put the breadcrumbs on and bake it. It only takes half-hour or so to bake.

I bought 2 turnips (rutabagas) today as I'm making this for Easter on Saturday.

Turnip Puff

6 cups cubed turnips
2 tbsp. butter
2 eggs, beaten
3 tbsp. flour
1 tbsp. brown sugar
1 tsp baking powder
salt and pepper to taste
1/2 cup fine bread crumbs
2 tbsp. butter, melted

Cook turnip until tender. Drain and mash. Add butter and eggs. Beat well. (this much can be done the day ahead.)

Combine flour, sugar, baking powder, salt, pepper and nutmeg. Stir into turnips.

Butter a casserole and put in turnip mixture; combine
crumbs and butter. Sprinkle on top. Bake at 375 F for 25 minutes or until light brown.
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I made compumom's recipe and it turned out great! Break was just me, DH & my younger son, Ben, and a friend of ours. I cut squares out of the souffle, MWd them for about 3 1/2 minutes, and they were fine! Services were good, sermons were good, and we had a discussion on cremation during the break (we always have a discussion on something at around 4 pm before we begin the service again at 5). Shofar was supposed to blow at 8:02, they blew at 8:10 so not too bad. One year we were between rabbis and we had a sub rabbi for high holidays. The head of the RPC (religious practices committee) decided (about 30 min before services should have ended) that he had forgotten to tell this rabbi that we do one additional service - or some such directive - and we went over by about 40 minutes. It was awful! I agree with gellchom regarding skipping meals as opposed to skipping water. I drink water all day so it's tough not to. I don't do caffeine so that's not a problem for me. I also agree with mimsic that I definitely feel a sense of renewal from the day. Someone or other is always asking me about fasting -- "I don't know how you do it!" "Isn't it hard??" and questions like that. I always reply, you know, it's not only not bad, but I actually welcome giving my stomach a rest for one day. And like mimsic said, you're in the synagogue, everyone else is fasting, you're praying and the day just goes by. One funny thing, am I the only one? Or do you find yourself singing some of the melodies in your head for a few days? Just hearing some of those so many times during the day, I can't help replaying some of them in my mind!
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enjoyingspring
Original Author
12 years ago
Thanks glenda, I will give this a try. You are right, if you make it with the egg whites it would just collapse.

Thanks again.
glenda_al
12 years ago
enjoyingspring, hope it comes out well!

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Turnip Souffle Question

Comments (4)

glenda_al

Jasdip

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Turnip Souffle Question

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glenda_al

Jasdip

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