Parsnip Soufflé
📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Entrees An elegant vintage parsnip soufflé baked in a water bath until golden and set. This delicate side dish pairs wonderfully with roast beef.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 45 mins | None | 6 Servings |
🔪 Key Equipment
- Saucepan
- Sieve or blender
- Clean mixing bowl
- 1 1/2 quart soufflé dish
- Shallow baking pan for water bath
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Pound | Parsnips | 4 medium, unpeeled |
| 3 Tablespoons | Butter | or margarine |
| 3 Tablespoons | Flour | all-purpose |
| 1/2 Teaspoon | Salt | plus more for boiling |
| 2/3 Cup | Cream | light cream |
| 1/3 Cup | Parsnip Water | reserved from boiling |
| 1/4 Teaspoon | Sugar | granulated |
| 1/8 Teaspoon | Nutmeg | ground |
| Pinch | White Pepper | ground |
| 4 | Egg Yolks | well-beaten |
| 5 | Egg Whites | room temperature |
Instructions
Step 1: Prepare and Puree Parsnips
- Preheat your oven to 350°F.
- Cook 1 pound parsnips in salted water for 20 minutes, or until tender.
- Drain the parsnips, reserving 1/3 cup of the drained water.
- Run cold water over the cooked parsnips and slip the skins off.
- Puree the parsnips by pushing them through a sieve or using a blender until you have approximately 1 cup of parsnip puree.
Step 2: Make the White Sauce Base
- In a saucepan, melt 3 tablespoons butter.
- Blend in 3 tablespoons flour, 1/2 teaspoon salt, 2/3 cup light cream, and the 1/3 cup reserved parsnip water.
- Simmer for 3 to 5 minutes, stirring constantly, until the sauce is thick. Remove from heat and let it cool.
Step 3: Mix and Bake the Soufflé
- Combine the cooled white sauce with the 1 cup parsnip puree, 1/4 teaspoon sugar, 1/8 teaspoon nutmeg, and a pinch of white pepper.
- Blend in the 4 well-beaten egg yolks.
- In a separate clean bowl, beat the 5 egg whites until soft peaks are formed.
- Gently fold the beaten egg whites into the parsnip mixture in two stages.
- Carefully pour the mixture into a 1 1/2 quart greased soufflé dish.
- Place the soufflé dish in a shallow pan filled with 1/2 inch of hot water to create a water bath.
- Bake for 45 minutes, or until the soufflé is golden on top and set.
💡 Make-Ahead & Storage: Soufflés are best served immediately upon baking as they will deflate shortly after removal from the oven.
Original Recipe Scan
