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Ingredientes
- 1 lb Parsnips, peeled, cut into 1/2-inch pcs
- 2Â 1/2 c. Water
- 1 tsp Salt
- 1 x Bay leaf
- 1/4 c. Butter, (1/2 stick)
- 1/4 c. All purpose flour
- 1Â 1/2 c. Grated cheddar cheese
- 1 Tbsp. Minced fresh sage
- 6 lrg Large eggs, separated
- 1/4 tsp Cream of tartar
Direcciones
- Position rack in center of oven and preheat to 400F. Combine parsnips, water, salt and bay leaf in medium saucepan. Cover and simmer till parsnips are very tender, about 15 min. Drain, reserving 1 c. cooking liquid; throw away bay leaf. Puree parsnips in processor till smooth. (Can be made 4 hrs ahead. Cover; let stand at room temperature.)
- Butter 8-c. soufflè dish; dust with flour. Heat 1/4 c. butter in large saucepan over medium-high heat. Add in 1/4 c. flour and stir 2 min.
- Gradually whisk in 1 c. cooking liquid. Boil till smooth and thick, whisking frequently, about 3 min. 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 till stiff but not dry. Gently fold into parsnip mix in 3 additions.
- Transfer to prepared dish. Bake till soufflè is puffed and top is golden, about 40 min. Serve immediately.
- Serves 6.
