ingredients
serves 4
3 medium-sized parsnips, chopped
1 large onion, chopped
salt
freshly ground black pepper
1/4 teaspoon ground cloves
4 tablespoons thin cream
3 tablespoons butter
1/2 cup flour
3/4 cup milk
4 egg yolks
5 egg whites
method
1. Heat the oven to 200°C (400°F). Cook the parsnips and onion in boiling water until tender.
2. Drain well, then puree the vegetables in a blender, or food mill. Add seasoning, the cloves and cream.
3. Melt the butter in a saucepan. Add the flour and cook, stirring, for 2 minutes.
4. Gradually stir in the milk and bring to the boil, stirring.
5. Remove from the heat and stir in the parsnip puree. Beat in the egg yolks.
6. Beat the egg whites until stiff, then fold into the parsnip mixture.
7. Spoon into a greased 2 qt souffle dish.
8 .Place in the oven and reduce the heat to 190°C (375°F).
9. Bake for 20-30 minutes or until the souffle has risen and is golden brown.
Serve immediately.
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more information
Cooking time: 35-45 minutes
