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- Prep Time: None minutes
- Cook Time: None minutes
- Yield: Servings: 8 individual ramekins
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Parsnip and Wisconsin Cheddar Soufflés
Ingredients
- 1 pound parsnips, peeled, cut into 1/2-inch pieces
- 2-1/2 cups water
- 1 teaspoon salt
- 1 bay leaf
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1-1/2 cups (6 oz.) Sargento® Artisan Blends® Shredded Wisconsin Sharp White Cheddar Cheese
- 1 teaspoon chopped fresh oregano
- 1 teaspoon chopped fresh thyme
- 6 large eggs, separated
- 1/4 teaspoon cream of tartar
Directions
- Preheat oven to 400°F. Combine parsnips, water, salt and bay leaf in medium saucepan. Cover and simmer until parsnips are very tender, about 15 minutes. Drain, removing bay leaf and reserving 1 cup cooking liquid. Puree parsnips in food processor until smooth. (Can be made ahead.)
- Butter eight individual (1 cup) ramekins; dust with flour. Melt 1/4 cup butter in large saucepan over medium-high heat. Add 1/4 cup flour and stir 2 minutes. Gradually whisk in 1 cup reserved cooking liquid. Boil until smooth and thick, whisking frequently, about 3 minutes. Remove from heat. Stir in cheese, oregano, thyme and parsnip puree. Season with salt and pepper. Whisk in yolks.
- Using electric mixer, beat egg whites and cream of tartar in large bowl until stiff but not dry. Gently fold into parsnip mixture in 3 additions. Fill each ramekin. Make sure edges are clean so soufflé will rise properly. Bake until soufflé is puffed and tops are golden brown, about 15 minutes. Serve immediately.
