Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 Pound | Parsnips (4 medium) |
| 3 Tablespoons | Butter or Margarine |
| 3 Tablespoons | Flour |
| 1/2 Teaspoon | Salt (plus more for boiling) |
| 2/3 Cup | Light Cream |
| 1/3 Cup | Reserved Parsnip Water |
| 1/4 Teaspoon | Sugar |
| 1/8 Teaspoon | Nutmeg |
| Pinch | White Pepper |
| 4 | Egg Yolks, well-beaten |
| 5 | Egg Whites |
Instructions
- Preheat oven to 350°F.
- Cook 1 pound (4 medium) parsnips in salted water for 20 minutes, or until tender.
- Drain the parsnips, reserving 1/3 cup of the drained water.
- Run cold water over the cooked parsnips and slip the skins off.
- Puree the parsnips by pushing them through a sieve or using a blender (this should yield approximately 1 cup of parsnip puree).
- In a saucepan, melt 3 tablespoons of butter or margarine.
- Blend in 3 tablespoons of flour, 1/2 teaspoon of salt, 2/3 cup of light cream, and the 1/3 cup of reserved parsnip water.
- Simmer for 3-5 minutes, stirring constantly, until the sauce is thick. Let it cool. This is the white sauce.
- Combine the cooled white sauce with the parsnip puree (approximately 1 cup), 1/4 teaspoon of sugar, 1/8 teaspoon of nutmeg, and a pinch of white pepper.
- Blend in the 4 well-beaten egg yolks.
- In a separate clean bowl, beat the 5 egg whites until soft peaks are formed.
- Gently fold the beaten egg whites into the parsnip mixture in two stages.
- Carefully pour the mixture into a 1 1/2 quart greased soufflé dish.
- Place the soufflé dish in a shallow pan filled with 1/2 inch of hot water (a water bath).
- Bake for 45 minutes, or until the soufflé is golden on top and set.
Note
Great with roast beef. Serves 6.
