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Prep Time: 50 Minutes Cook Time: 20 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Elegant parsnip souffles make wonderful use of a root vegetable that is often overlooked. The subtle mint flavor pairs well with a variety of meats. âCatherine Wilkinson, Dewey, Arizona Ingredients:
3 eggs |
3 tablespoons butter, divided |
3 tablespoons king arthur unbleached all-purpose flour, divided |
1-1/2 pounds medium parsnips, peeled and sliced |
2 tablespoons finely chopped onion |
1/2 cup water |
2 teaspoons lemon juice |
3 tablespoons sugar |
1 teaspoon salt |
1 cup half-and-half cream |
2 tablespoons minced fresh mint |
Directions:
1. Separate eggs; let stand at room temperature for 30 minutes. Grease six 8-oz. ramekins with 1 tablespoon butter and dust with 1 tablespoon flour.
2. Place the parsnips, onion and water in a large microwave-safe bowl. Cover and microwave on high for 5-7 minutes or until parsnips are tender. Let stand for 5 minutes; drain. Place parsnip mixture and lemon juice in a food processor; cover and process until blended. Set aside.
3. In a small saucepan over medium heat, melt remaining butter. Stir in the sugar, remaining flour and salt until blended. Gradually whisk in cream. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Transfer to a large bowl; stir in mint.
4. Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Allow to cool slightly. Stir in parsnip mixture.
5. In another bowl with clean beaters, beat egg whites until stiff peaks form. Stir a fourth of the egg whites into egg yolk mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dishes.
6. Bake at 350° for 20-25 minutes or until the tops are puffed and center appears set. Serve immediately. Yield: 6 servings.
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