December 6, 2011

Parsnip Soufflé with Apple-Walnut Sauce

Luckily, I still have some recipes on stock and that is pretty handy, considering that I have to bake so much lately, that I'd have no time to experiment around. This was the first dish that I prepared for the French website, however I have only managed to post it now. This light soufflé is perfect for Xmas as a starter. By the way parsnip is one of my favourite root vegetable, may it be served as a soup, puree or even oven-baked with maple syrup.

enough for 5 ramequins (10 cm diameter)
250 g parsnip (peeled, and chopped)
20 g butter
20 g flour
125 ml milk
3 eggs
50 g grated cheese (e.g. gruyere)
salt, pepper
1 apple
1 teaspoon butter
1 tablespoon honey
40 ml white port wine
1 tablespoon chopped walnut

Cook parsnip in salted water, then puree. Melt butter, stir in flour and pour milk over it while whisking, cook over low heat until it thickens. Remove from the heat, stir in pureed parsnip, then the egg yolks and the grated cheese. Season with salt, pepper and nutmeg.
Beat egg whites with a pinch of salt, then fold it into the parsnip batter. Pour it in buttered and with breadcrumbs coated ramequins and bake for 6-8 minutes over 200°C. Peel and dice apple and sautee for a few minutes in butter, add honey and pour port wine over it. Cook for 2-3 minutes, stir in the walnuts and serve it with the soufflé.


Unknown said...

Great recipe, love the idea of an apple and walnut sauce as accompaniment to the parsnip soufflé! You might get an even more intense parsnip taste by cooking the parsnip in milk and use this cooking liquid for making the soufflé base.

Rosa's Yummy Yums said...

British flavors presented under the form of a French speciality! Marvelous.



lamiacucina said...

Die Pastinaken geben dem Soufflee einen schönen Halt. Gefällt mir.

chriesi said...

@Beatbull: Oh, yep, that's a great idea!

@Rosa: Haven't thought about it that way yet, but true, cool! :))

@lamiacucina: Freut mich! :)

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