Minted Parsnip Souffle Recipes

Steps:

• Preheat oven to 375 degrees, with rack in lower third. Brush a 2 1/2-quart souffle dish with butter, then coat with sugar.
• Bring parsnips, carrots, and carrot juice to a boil in a medium saucepan. Reduce heat to medium-low and simmer, partially covered, until vegetables are very tender, 15 to 18 minutes. Drain, reserving 1/2 cup liquid. Puree vegetables, reserved liquid, and 1 1/2 teaspoons salt in a blender until smooth. Transfer to a large bowl.
• Melt butter in a medium saucepan over medium. Whisk in flour. Cook, whisking constantly, until mixture is golden and nutty-smelling, 2 to 3 minutes. Slowly whisk in milk (mixture will splatter) and cook, whisking constantly, until mixture thickens to a paste, about 1 minute. Stir into vegetable puree along with yolks, lemon juice, thyme, and allspice. Let cool completely.
• Beat egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and slowly add sugar, beating until stiff, glossy peaks form, 4 to 5 minutes. Stir one-third of egg-white mixture into carrot mixture until thoroughly combined. Gently fold in remaining egg-white mixture just until combined. Transfer to prepared dish; gently smooth top.
• Bake souffle until puffed and golden brown on top and center is set, 50 to 55 minutes; serve.

Steps:

• Slice enough parsnips thinly lengthways to cover the surface of a small ovenproof dish, then slice the rest thinly into rounds. Combine the milk, cream, stock, mustard and half the cheese in a large, lidded saucepan and bring to the boil. Add a good grating of nutmeg and some seasoning - the sweet parsnips can take a bit of salt - then tip in the parsnips. When the cream is simmering again, cover and cook for 6 mins.
• Using tongs, fish out the long slices of parsnip and set aside. Tip the rest into your dish, then arrange the long slices over the top. Scatter with the rest of the cheese and another grating of nutmeg. Can be chilled for up to 24 hrs.
• To serve, heat oven to 180C/fan 160C/gas 4 and bake for 1 hr, then turn up to 200C/fan 180C/gas 6 and brown for 15 mins more - you can do this while the pie is resting.

Steps:

• Preheat oven to 400°F Coat a 1 1/2-quart casserole with cooking spray.
• Place the margarine or canola oil in a saucepan over med-high heat.
• Add the onion and cook until it is transparent, about 2 minutes.
• Add the flour and whisk until well blended.
• Whisk in the broth vigorously until all the flour lumps are gone.
• Bring the liquid to a boil and let it thicken slightly, about 2 minutes.
• Scrape this souffle base into a mixing bowl.
• Stir in the egg yolks and add the mustard, dill, tomato, carrot and ham. Mix together well.
• In a clean bowl, beat the egg whites until they hold a soft peak.
• Gently fold them into the base just until no white remains.
• Quickly but gently transfer the mixture to the prepared casserole.
• Bake in the oven until set, about 50 minutes. Serve immediately.

Steps:

• Combine in buttered casserole dish.
• Top with buttered bread crumbs.
• Bake in preheated 375F oven for 30 minutes.