Parsnip and Wisconsin Cheddar Soufflés
Prep Time: None
Cook Time: None
Serves: Servings: 8 individual ramekins
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 or Sargento® ChefStyle Shredded Sharp 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.