Parsnip And Cheddar Soufflé

Serves: 6

Imelda VonRueden

1 January 1970

Based on User reviews:

51

Spice

50

Sweetness

51

Sourness

47

mins

Prep time (avg)

4.9

Difficulty

Ingredients:

450 g

Parsnip (peeled, cut into 1/2-inch pieces)

2.5 cups

Water

1 tsp

Salt

1

Bay Leaf

1 cup

Butter (1/2 stick)

1 cup

All-Purpose Flour

1.5 cups

Grated Cheddar Cheese

1 tbsp

Sage (chopped fresh)

6 large

Egg (separated)

1 tsp

Cream Of Tartar

Directions:

1

Position rack in center of oven and preheat to 400°F

2

Combine parsnips, water, salt and bay leaf in medium saucepan

3

Cover and simmer until parsnips are very tender, about 15 minutes

4

Drain, reserving 1 cup cooking liquid; discard bay leaf

5

Puree parsnips in processor until smooth

6

(Can be made 4 hours ahead

7

Cover; let stand at room temperature

8

) Butter 8-cup soufflè dish; dust with flour

9

Melt 1/4 cup butter in large saucepan over medium-high heat

10

Add 1/4 cup flour and stir 2 minutes

11

Gradually whisk in 1 cup cooking liquid

12

Boil until smooth and thick, whisking frequently, about 3 minutes

13

Remove from heat

14

Stir in cheese, sage and parsnip puree

15

Season with salt and pepper

16

Whisk in yolks

17

Using electric mixer, beat egg whites and cream of tartar in large bowl until stiff but not dry

18

Gently fold into parsnip mixture in 3 additions

19

Transfer to prepared dish

20

Bake until soufflè is puffed and top is golden brown, about 40 minutes

21

Serve immediately

22

Position rack in center of oven and preheat to 400°F

23

Combine parsnips, water, salt and bay leaf in medium saucepan

24

Cover and simmer until parsnips are very tender, about 15 minutes

25

Drain, reserving 1 cup cooking liquid; discard bay leaf

26

Puree parsnips in processor until smooth

27

(Can be made 4 hours ahead

28

Cover; let stand at room temperature

29

) Butter 8-cup soufflè dish; dust with flour

30

Melt 1/4 cup butter in large saucepan over medium-high heat

31

Add 1/4 cup flour and stir 2 minutes

32

Gradually whisk in 1 cup cooking liquid

33

Boil until smooth and thick, whisking frequently, about 3 minutes

34

Remove from heat

35

Stir in cheese, sage and parsnip puree

36

Season with salt and pepper

37

Whisk in yolks

38

Using electric mixer, beat egg whites and cream of tartar in large bowl until stiff but not dry

39

Gently fold into parsnip mixture in 3 additions

40

Transfer to prepared dish

41

Bake until soufflè is puffed and top is golden brown, about 40 minutes

42

Serve immediately