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Minted Parsnip Souffle

 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.


  • 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


  • 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.
Nutritional 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.