| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
February 19 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Parsnips; peeled, cut into |
|
|
; 1/2-inch pieces |
| 2 1/2 |
c |
Water |
| 1 |
ts |
Salt |
| 1 |
|
Bay leaf |
| 1/4 |
c |
Butter; (1/2 stick) |
| 1/4 |
c |
All purpose flour |
| 1 1/2 |
c |
Grated cheddar cheese |
| 1 |
tb |
Chopped fresh sage |
| 6 |
lg |
Eggs; separated |
| 1/4 |
ts |
Cream of tartar |
INSTRUCTIONS
Position rack in center of oven and preheat to 400F. Combine parsnips,
water, salt and bay leaf in medium saucepan. Cover and simmer until
parsnips are very tender, about 15 minutes. Drain, reserving 1 cup cooking
liquid; discard bay leaf. Puree parsnips in processor until smooth. (Can be
made 4 hours ahead. Cover; let stand at room temperature.)
Butter 8-cup soufflè dish; 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 cooking liquid. Boil until smooth and thick,
whisking frequently, about 3 minutes. Remove from heat. Stir in cheese,
sage 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.
Transfer to prepared dish. Bake until soufflè is puffed and top is
golden brown, about 40 minutes. Serve immediately.
Serves 6.
Bon Appetit February 1995
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