Minted Parsnip Souffle Recipe

Name: Minted Parsnip Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs; 3 tablespoons butter, divided; 3 tablespoons 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

Servings: persons

3 eggs
3 tablespoons butter, divided
3 tablespoons 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

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 350u00b0 for 20-25 minutes or until the tops are puffed and center appears set. Serve immediately.

476

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 eggs, 3 tablespoons butter, divided, 3 tablespoons all-purpose flour, divided, 1-1/2 pounds medium parsnips, peeled and sliced, and more.

Yes, Minted Parsnip Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Minted Parsnip Souffle

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