Special to CSMS Magazine
Marjoram-Scented Turnip Spoon Bread is something classy. Bread in general has a universal consensus among human. I can’t imagine living without bread in my house. I watch my children and their behavior toward bread. My daughter prefers traditional Caribbean breads with their fat tasty dough. My son, on the other hand, likes wheat bread. I myself go for the scented one. It is this reason why I like share this recipe with our readers.
I have been writing about recipes for some time, but I haven’t come up with turnip spoon bread, until now. Here is the recipe. Go trying it and let me know what you think.
6 to 8 Servings
1 ½ pounds white turnips, peeled and cut into ½ -inch dice
4 tablespoons unsalted butter, melted plus more for brushing
1 ½ tablespoons marjoram
Kosher salt and freshly ground pepper
4 large eggs, separated
2 cups of whole milk
½ cup water
1 cup cornmeal
The steps are as follow
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 degrees Fahrenheit. In a large saucepan, bring the milk and the water to a simmer over moderate heat. Slowly pour in 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 turnips 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.