PARSNIP AND SHARP CHEDDAR SOUFFLé

Parsnip and Sharp Cheddar Soufflé image

This crusty soufflé rises spectacularly in the oven and makes a grand entrance when you bring it to the table. The pureed parsnips add an intriguing nuttiness to this otherwise classic dish. Make it a first course at a dinner party or the main event at a more casual autumn or winter meal. Accompany it with lightly dressed butter lettuces, perhaps tossed with some sliced avocado and blood orange segments. The recipe is from Chef Michael Smith, who participated in the 2000 Workshop.

Yield serves 6 as a main course, 8 as a first course

Number Of Ingredients 14

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Ingredients

1 tablespoon unsalted butter
1/4 cup fine dry bread crumbs or panko (packaged Japanese bread crumbs)
1 pound parsnips, peeled and halved crosswise, then halved lengthwise
2 1/2 cups water
2 teaspoons kosher salt
1 bay leaf
3 tablespoons unsalted butter
1/4 cup all-purpose flour
7 large egg yolks
1 1/2 cups grated aged white Cheddar
1 tablespoon chopped flat-leaf parsley
1 teaspoon chopped fresh thyme
1/4 teaspoon freshly ground white pepper
8 large egg whites

Steps:

Butter the bottom and sides of a 2-quart soufflé dish. Coat evenly with the bread crumbs.
Slice the parsnips into 1/2-inch-wide pieces and put them in a 3-quart saucepan with the water, salt, and bay leaf. Bring to a simmer over moderate heat, reduce the heat to low, and simmer gently until the parsnips are tender, about 20 minutes. Strain, reserving the water but discarding the bay leaf. Puree the parsnips in a food processor. You should have about 1 1/2 cups puree.
Melt the butter in a 2-quart saucepan over moderate heat. Add the flour and whisk for 2 to 3 minutes to cook the flour; do not allow the mixture to brown. Whisk in 1 cup of the parsnip cooking liquid. Bring to a simmer and cook gently, whisking often and scraping the sides of the pan, for about 5 minutes. Whisk in the parsnip puree and simmer, whisking often, for 1 minute longer. Remove from the heat and whisk in the egg yolks, cheese, parsley, thyme, and pepper. Transfer to a large bowl. Put a piece of plastic wrap on top of the mixture to keep a skin from forming, and let cool to room temperature.
Preheat the oven to 400°F. Put a baking sheet in the bottom third of the oven to heat. With an electric stand mixer or handheld beaters, or by hand with a whisk, whip the egg whites and a pinch of kosher salt until the whites are stiff but not dry. Gently fold one-third of the beaten whites into the parsnip mixture to lighten it, then fold in the remaining whites. Transfer to the prepared soufflé dish. With the tip of a rubber spatula, trace a circle about 1/2 inch deep and 1 inch from the rim of the dish; this tracing will produce a top-hat effect when the soufflé rises.
Set the soufflé on the preheated baking sheet and bake for 10 minutes, then reduce the oven heat to 375°F and continue cooking until the soufflé is nicely browned on top, well risen, and firm to the touch, 45 to 50 minutes longer. Serve immediately.
Enjoy with Cakebread Cellars Chardonnay Reserve or another rich and silky white wine.