1 lb. turnips
4 tbsp. butter
1 tbsp. flour
1/3 c. whipping cream
1/2 tsp. salt and pepper
1 tbsp. grated onion
4 eggs, separated and beaten

Cook turnips until tender, drain and mash. Measure 1 1/4 cups turnips. Be sure to drain, set aside. (Melt butter, blend in flour, stir in cream and gradually add to turnips.)

Cook 5 minutes, add salt and pepper and grated onion. Beat egg yolks and stir in hot turnip mixture. Beat egg whites and add to mixture. Bake 25 minutes at 350 degrees.