Papa Bob's Minty Parsnip Souffles


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Serves 6 | Prep Time 20 | Cook Time 30

Why I Love This Recipe

My father-in-law, "Papa Bob" grew up very very poor during the Depression. He worked incredibly hard to become a successful businessman and one of the ways he celebrated this success was to cook and serve his fabulous meals. He delighted in "inventing" dishes that, to him, were extravagant. But he never forgot the humble vegetables that kept him alive during the lean years. These souffles are a perfect example - the often over-looked and humble root vegetable, parsnips, turned into light, elegant and delicious souffles!


Ingredients You'll Need

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
2 tablespoons minced fresh mint


Directions

1. Separate eggs; let stand at room temperautre for 30 minutes. Grease six 8 ounce ramekins with 1 tablespoon butter and dust with 1 tablespoon of the flour. Set aside


2. Preheat oven to 350 degrees. Place parsnips, onion and water in a microwave-safe bowl. Cover and microwave on high for 5-7 minutes or until parsnips are tender. Let stand for 5 minutes, then drain.


3. Place parsnip mixture and lemon juice in food processor; cover and process until blended. Set aside.


4. In a small saucepan over medium heat, melt remaining butter. Stir in sugar, remaining flour and salt until blended. Gradually whisk in cream. Bring to boil, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Transfer to large bowl and stir in mint.


5. Stir a small amount of hot mixture in egg yolks; return all to bowl, stirring constantly. Allow to cool slightly. Stir in the parsnip mixture.


6. In another bowl, with clean beaters, beat egg whites until stiff peaks form. Stir about a fourth of the egg whites into egg yolk/parsnips mixture until no white streaks remain. Fold in remaining egg white until combined. Transfer equally into prepared ramekins.


7. Bake at 350 degrees for 20-25 minutes or until tops are puffed and centers appear set. Serve immediately.


**NOTE: Papa Bob loved to serve these with his Sunday beef roasts he would serve his 8 children and 34 grandkids! Of course he more than tripled the recipe!


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