Parsnip Soufflés

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Servings
6

Both cozy and elegant, these mini-soufflés are adapted from a recipe in "Eat Feed Autumn Winter" by Anne Bramley (Stewart, Tabori & Chang, 2008). Anne told us she developed the dishes for the book using many organic products. She noted, “I’m all about organic, especially in the dairy realm.” 

Anne also appreciates the high omega-3 content of organic eggs, a key ingredient in “this blending of rustic good taste with haute-cuisine technique.” If you are making this for company, Steps 1 through 3 can be done ahead of time. Hold off whipping the egg whites (Step 4) until just before you seat your guests for the salad course. Then, pop the individual ramekins into a hot oven as they arrive at the table. By the time the salad plates are cleared and the main-course meat is sliced, the soufflés will be hot, high and ready to impress. 

Ingredients

Directions

1. Butter 6 small ramekins or ovenproof coffee cups. Dust each with bread crumbs. (This helps the soufflé to have something to “grab” onto as it rises.) Preheat the oven to 375 degrees. 

2. Peel the parsnips and cut into 2-inch lengths. Cook in a large pot of boiling salted water until tender, 15 to 20 minutes. Drain thoroughly.

3. Transfer the parsnips to a food processor and cool slightly, about 15 minutes, with the lid of the processor removed. Add the butter, milk and flour. Puree until smooth. Add the egg yolks, cheese, rosemary and salt. Process to thoroughly combine. Transfer the mixture to a large mixing bowl and set aside.

4. In the bowl of an electric mixer, whip the egg whites until stiff. Carefully fold the whites into the parsnip mixture in 3 batches.

5. Divide the mixture among the prepared ramekins. Place the ramekins on a baking sheet. Bake until puffy and slightly golden, about 30 minutes. Serve immediately.

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