Parsnip Souffle Recipe
Parsnip Souffle-you will even love the ingredients in this recipe. Parsnip Souffle is a new recipe you can try out. Try it!
Ingredients
| Parsnips | 2 , diced | |
| Melted butter | 2 Tablespoon | |
| Bechamel | 1 Cup (16 tbs) | |
| Cheese | 1/2 Cup (16 tbs), grated | |
| Egg yolks | 4 , beaten | |
| 4 egg whites, beaten into stiff peaks | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
– Preheat oven to 350 °F (175 °C).
– In a saucepan filled with lightly salted boiling water, cook parsnips, then drain, press through sieve into a bowl. Add butter, bechamel sauce, half the cheese, and the egg yolks. Season with salt and pepper.
– Gently fold in egg whites.
– Coat small ramekins with butter and half fill with mixture. Sprinkle with cheese and bake for 15 to 20 minutes.
– In a saucepan filled with lightly salted boiling water, cook parsnips, then drain, press through sieve into a bowl. Add butter, bechamel sauce, half the cheese, and the egg yolks. Season with salt and pepper.
– Gently fold in egg whites.
– Coat small ramekins with butter and half fill with mixture. Sprinkle with cheese and bake for 15 to 20 minutes.
Chef
