RecipesMagazine

Parsnip Souffles

Parsnip Souffles
Parsnip Souffles might be just the main course you are searching for. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 315 calories, 15g of protein, and 17g of fat each. If you have wensleydale cheese, flour, eggs, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes around 2 hours.

Instructions

1
Butter 6 small ramekins or ovenproof coffee cups.
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ButterButter
CoffeeCoffee
Equipment you will use
RamekinRamekin
2
Dust each with bread crumbs. (This helps the souffl to have something to grab onto as it rises.) Preheat the oven to 375F.
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BreadcrumbsBreadcrumbs
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OvenOven
3
Peel the parsnips and cut into 2-inch lengths. Cook in a large pot of boiling salted water until tender, 15 to 20 minutes.
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ParsnipParsnip
WaterWater
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PotPot
4
Drain thoroughly.
5
Transfer the parsnips to a food processor and cool slightly, about 15 minutes, with the lid of the processor removed.
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ParsnipParsnip
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Food ProcessorFood Processor
6
Add the butter, milk, and flour. Puree until smooth.
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ButterButter
All Purpose FlourAll Purpose Flour
MilkMilk
7
Add the egg yolks, cheese, rosemary, and salt. Process to thoroughly combine.
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Egg YolkEgg Yolk
RosemaryRosemary
CheeseCheese
SaltSalt
8
Transfer the mixture to a large mixing bowl and set aside.
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Mixing BowlMixing Bowl
9
In the bowl of an electric mixer, whip the egg whites until stiff. Carefully fold the whites into the parsnip mixture in 3 batches.
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Egg WhitesEgg Whites
ParsnipParsnip
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Hand MixerHand Mixer
BowlBowl
10
Divide the mixture among the prepared ramekins.
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RamekinRamekin
11
Place the ramekins on a baking sheet.
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Baking SheetBaking Sheet
RamekinRamekin
12
Bake for 30 minutes until puffed and slightly golden.
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OvenOven
13
Serve immediately.
14
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DifficultyExpert
Ready In2 hrs
Servings6
Health Score9
Dish TypesLunchMain CourseMain DishDinner
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