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Epicurious

Parsnip and Cheddar Soufflé

3.9

(7)

Recipe information

  • Yield

    Serves 6

Ingredients

1 pound parsnips, peeled, cut into 1/2-inch pieces
2 1/2 cups water
1 teaspoon salt
1 bay leaf
1/4 cup (1/2 stick) butter
1/4 cup all purpose flour
1 1/2 cups grated cheddar cheese
1 tablespoon chopped fresh sage
6 large eggs, separated
1/4 teaspoon cream of tartar

Preparation

  1. Step 1

    Position rack in center of oven and preheat to 400°F. Combine parsnips, water, salt and bay leaf in medium saucepan. Cover and simmer until parsnips are very tender, about 15 minutes. Drain, reserving 1 cup cooking liquid; discard bay leaf. Puree parsnips in processor until smooth. (Can be made 4 hours ahead. Cover; let stand at room temperature.)

    Step 2

    Butter 8-cup soufflè dish; dust with flour. Melt 1/4 cup butter in large saucepan over medium-high heat. Add 1/4 cup flour and stir 2 minutes. Gradually whisk in 1 cup cooking liquid. Boil until smooth and thick, whisking frequently, about 3 minutes. Remove from heat. Stir in cheese, sage and parsnip puree. Season with salt and pepper. Whisk in yolks.

    Step 3

    Using electric mixer, beat egg whites and cream of tartar in large bowl until stiff but not dry. Gently fold into parsnip mixture in 3 additions. Transfer to prepared dish. Bake until soufflè is puffed and top is golden brown, about 40 minutes. Serve immediately.

TagsSouffléDessertFrenchEuropeanParsnipRoot VegetableVegetableCheddarCheeseDairySageHerbs & SpicesMainSideDinnerBrunchNut FreeVegetarianOven BakeFood ProcessorElectric MixerFallWinterBon Appétit
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