Parsnip soufflé
Ingredients
- 400 g parsnips, peeled and finely chopped
- 1 garlic clove, finely chopped
- 2 tbsp butter
- 1 tbsp plain flour
- 200 ml double cream
- 200 ml water
- pinch of ground nutmeg
- salt, white pepper
- handful flat-leaf parsley, shredded
- 4 tbsp finely grated hard cheese
- 3 tbsp ground hazelnuts
- 2 tbsp grainy mustard
- 4 eggs, separated
Method
- In a saucepan, melt the butter over moderate heat. Add garlic and parsnip, sweat for a few minutes. Dust with flour, add water and cream, bring to the boil while stirring. Season, and simmer for about 10 minutes until parsnips are soft. Remove from the heat, add parsley, blend to a smooth consistency, pass through a fine-meshed sieve, set aside.
- Preheat oven to 200 °C. Grease a soufflé form with butter, set aside. Add grated cheese, hazelnuts and mustard to the parsnip puree, mix well. Add egg yolks to the puree, mix well. Whip the egg whites, then fold into the parsnip puree. Transfer mixture to prepared soufflé form, bake for about 25 minutes until risen and golden-brown. Serve immediately for a fluffy, light soufflé. If served lukewarm or cold, it still tastes good but will be a bit more compact than straight from the oven.