Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts

Minted Parsnip Souffle

Elegant parsnip souffles make wonderful use of a root vegetable that is often overlooked. The subtle mint flavor pairs well with a variety of meats. —Catherine Wilkinson, Dewey, Arizona

6 ServingsPrep: 50 min. Bake: 20 min.

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

Directions

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.
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.
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

2 of 2

Minted Parsnip Souffle (continued)

Directions (continued)

minutes longer or until thickened. Transfer to a large bowl; stir in
mint.
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.
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.
Bake at 350° for 20-25 minutes or until the tops are puffed and
center appears set. Serve immediately. Yield: 6 servings.

Nutrition Facts: 1 serving equals 256 calories, 13 g fat (7 g saturated fat), 141 mg cholesterol, 500 mg sodium, 30 g carbohydrate, 4 g fiber, 6 g protein.