MINTED PARSNIP SOUFFLE

Minted Parsnip Souffle image

Elegant parsnip souffles make wonderful use of a root vegetable that is often overlooked. The subtle mint flavor pairs well with a variety of meats. -Catherine Wilkinson, Dewey, Arizona

Provided by Taste of Home

Time 1h10m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

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 cream
2 tablespoons minced fresh mint

Steps:

Separate eggs; let stand at room temperature for 30 minutes. Grease six 8-oz. ramekins with 1 tablespoon butter and dust with 1 tablespoon flour., Place the parsnips, onion and water in a large microwave-safe bowl. Cover and microwave on high for 5-7 minutes or until parsnips are tender. Let stand for 5 minutes; drain. Place parsnip mixture and lemon juice in a food processor; cover and process until blended. Set aside., In a small saucepan over medium heat, melt remaining butter. Stir in the sugar, remaining flour and salt until blended. Gradually whisk in cream. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Transfer to a large bowl; stir in mint., Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Allow to cool slightly. Stir in parsnip mixture., In another bowl with clean beaters, beat egg whites until stiff peaks form. Stir a fourth of the egg whites into egg yolk mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dishes., Bake at 350° for 20-25 minutes or until the tops are puffed and center appears set. Serve immediately.

Nutrition Facts : Calories 256 calories, Fat 13g fat (7g saturated fat), Cholesterol 141mg cholesterol, Sodium 500mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 4g fiber), Protein 6g protein.