Belgian Lion's Turnip Soufflé

1/4 c bread crumbs
3/4 c heavy cream
4 medium turnips, peeled and cut in pieces
2 large eggs, slightly beaten
Salt, white pepper and nutmeg to taste
Butter

Soak break crumbs in cream. Cook turnips in boiling water to cover until tender. Darin and puree. Mix in the slightly beaten eggs. Add soaked bread crumbs, salt, pepper and nutmeg.

Place in four individual soufflé dishes with a dot of butter on top of each.
Bake in a water bath in a 375 oven for about 20 minutes, until soufflés have risen and the tops are golden brown. Serve immediately.