Neep and Cheddar Souffle

turnip souffleNeeps is one of several old English names for Turnips.  Yesterday I bought some magnificent yellow top turnips from Red Fire Farm at the Wayland Winter Farmers Market.   As for the turnips, I married them to a tasty cheddar cheese sauce and some local eggs and made mini Neep and Cheddar Souffles.

I served the souffles with a side of crumbled bacon and crispy shallots cooked in turnip souffle detailthe bacon fat.  If you are serving a vegetarian crowd, you could just make the shallots in butter or olive oil. I hope you will try the recipe below and eat your neeps!

Neep & Cheddar Souffle
3 cups yellow turnip, peeled and cut in one inch chunks
4 eggs, separated
1 cup milk
1 cup grated cheddar cheese
2 tablespoons flour
2 tablespoons butter
pinch fresh-grated nutmeg
1/4 teaspoon white pepper

Heat the oven to 375 degreesturnip souffle before
Boil the turnips until quite soft, drain, mash, and set aside
In a medium saucepan, melt the butter
Stir in flour and cook into a thick paste
Gradually add milk and cook until well thickened
Take off the heat and add cheddar and spices
Separate the eggs
Add a little of the cheese sauce to the eggs to warm them
Add the eggs to the cheese sauce and mix well
Stir the mashed turnips into the cheese sauce
Beat the egg whites until stiff
Gently fold the whites into the cheese mixture
Pour into 8 1 cup ramekins or 1 8″ round casserole
Bake the small souffles for 20 minutes and the large for about 30 minutes
Serve immediately


7 responses to “Neep and Cheddar Souffle

  1. Wow, this is a creative use for turnips! Your souffle looks gorgeous!

  2. That souffle is absolutely perfect! Love that you incorporated something new and different (at least in my book) to them. Also love that bacon was included. Looks absolutely amazing!

  3. Sounds like a great combination–would love to try it!

    Do you serve as a side or the main course?

    • I served it as a side dish in little individual cups but would make a great main course with a green salad or a nice brunch dish

  4. Actually, the word neeps is only used in Scotland, and it applies to swede (known in the US as rutabaga), which is also called the yellow turnip. The common turnip is the white turnip.

  5. It looks sensational. Glad you enjoyed the market!

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