Parsnip and Cheddar Souffle Recipe

Name: Parsnip and Cheddar Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
Position rack in center of oven and preheat to 400F.
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 souffle 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 souffle is puffed and top is golden brown, about 40 minutes.
21
Serve immediately.

515

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 pound parsnips, peeled, cut into 1/2-inch pieces, 2 1/2 cups water, 1 teaspoon salt, 1 bay leaf, and more.

Yes, Parsnip and Cheddar 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.

That's it — enjoy your meal!

Parsnip and Cheddar Souffle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions