Marjoram-Scented Turnip Spoon Bread

This spoon bread is like a cornmeal souffle. Feel free to substitute parsnips and chives, or sweet potatoes and leeks, for the turnips and marjoram.

Marjoram-Scented Turnip Spoon Bread
Marjoram-Scented Turnip Spoon Bread

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1 1/2

    pounds white turnips, peeled and cut into 1/2-inch dice

  • 4

    tablespoons unsalted butter, melted, plus more for brushing

  • 1 1/2

    tablespoons marjoram

  • Kosher salt and freshly ground pepper

  • 4

    large eggs, separated

  • 2

    cups whole milk

  • 1/2

    cup water

  • 1

    cup cornmeal

Directions

Butter a 9-inch-square baking dish. In a medium saucepan, steam the turnips over 1 inch of boiling water until very tender, about 20 minutes. Transfer the turnips to a food processor. Add the butter and marjoram and puree until smooth, about 1 minute. Transfer the puree to a large bowl and season generously with salt and pepper. Whisk in the egg yolks. Preheat the oven to 375°. In a large saucepan, bring the milk and the water to a simmer over moderate heat. Slowly pour in the cornmeal, whisking constantly, until smooth. Cook over moderately low heat until thick, about 2 minutes. Remove from the heat and let stand for 5 minutes. Whisk the cornmeal into the turnip mixture until blended. In a medium bowl, using an electric mixer, beat the egg whites at medium speed until soft peaks form. Using a rubber spatula, fold the egg whites into the turnip mixture until no streaks remain. Scrape the spoon bread batter into the prepared baking dish and bake for about 45 minutes, until puffed and lightly browned. Serve warm.

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