Virginia Turnip And Red Onion Soufflé

Introduced to America in the seventeenth century by French and English settlers, white turnips quickly found their place in Virginia and eventually became a beloved vegetable throughout the South. Traditionally, turnips have been boiled, mashed with butter, sliced and fried, or incorporated into various casseroles. However, they also possess the potential to elevate dishes to a more sophisticated level, such as this captivating turnip soufflé. A friend’s sister showcased this delightful soufflé on a stylish dinner buffet at her home in Roanoke, Virginia. While my mother prepares a similar turnip soufflé using sweet Vidalia onions, I am partial to the use of red onions as they contribute to a more vibrant and visually appealing dish, especially when entertaining guests.

MAKES: 8 servings

INGREDIENTS:

• 8 medium white turnips (about 2 1/2 pounds), peeled and diced
• 2 large red onions, diced
• 3 tablespoons bacon grease
• 4 tablespoons (1/2 stick) butter, softened and cut into pieces
• 2 teaspoons salt
• 2 teaspoons freshly ground black pepper
• 1 1/2 teaspoons sugar
• 1/2 teaspoon dry mustard
• 3 large eggs
• 1 cup fresh bread crumbs
• 1 teaspoon fresh lemon juice

INSTRUCTIONS:

1. Preheat the oven to 375°F.
2. In a large stainless-steel or enameled pot, combine the turnips, onions, and bacon grease. Add enough water to cover the vegetables.
3. Bring the pot to a boil, then reduce the heat to moderate. Cover the pot and boil until the turnips are soft, approximately 30 minutes.
4. Drain the turnips and onions using a colander, then transfer them to a large mixing bowl.
5. To the mixing bowl, add the butter, salt, pepper, sugar, and dry mustard. Use an electric mixer to beat the ingredients until smooth.
6. Add the eggs one at a time, beating well after each addition, until they are well blended.
7. Stir in the bread crumbs and lemon juice until well blended.
8. Pour the mixture into a medium-sized, well-buttered glass or ceramic casserole dish.
9. Bake in the preheated oven for approximately 50 minutes, or until a knife inserted into the center comes out clean. The soufflé should still be moist, so be careful not to overbake.
10. Remove from the oven and serve the turnip soufflé piping hot.

NOTE:

• The phrase “a mess of greens” is a common Southern expression that likely originated in Kentucky during the eighteenth century. In those days, frontier women would venture into the fields and closely observe cows. They would select and gather only the wild greens that the cows themselves were eating, as a way to ensure they were safe and non-poisonous. These greens would then be boiled together with some form of pork, creating a flavorful and hearty dish. This practice ensured both nourishment and caution in their culinary pursuits.