CARROT-AND-PARSNIP SOUFFLE
A pinch of allspice adds warmth to this medley of carrots and parsnips.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 2h
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees, with rack in lower third. Brush a 2 1/2-quart souffle dish with butter, then coat with sugar.
- Bring parsnips, carrots, and carrot juice to a boil in a medium saucepan. Reduce heat to medium-low and simmer, partially covered, until vegetables are very tender, 15 to 18 minutes. Drain, reserving 1/2 cup liquid. Puree vegetables, reserved liquid, and 1 1/2 teaspoons salt in a blender until smooth. Transfer to a large bowl.
- Melt butter in a medium saucepan over medium. Whisk in flour. Cook, whisking constantly, until mixture is golden and nutty-smelling, 2 to 3 minutes. Slowly whisk in milk (mixture will splatter) and cook, whisking constantly, until mixture thickens to a paste, about 1 minute. Stir into vegetable puree along with yolks, lemon juice, thyme, and allspice. Let cool completely.
- Beat egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and slowly add sugar, beating until stiff, glossy peaks form, 4 to 5 minutes. Stir one-third of egg-white mixture into carrot mixture until thoroughly combined. Gently fold in remaining egg-white mixture just until combined. Transfer to prepared dish; gently smooth top.
- Bake souffle until puffed and golden brown on top and center is set, 50 to 55 minutes; serve.
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Iris Wells
[email protected]This souffle is delicious!
Margaret Hyland
[email protected]I would highly recommend this souffle to anyone who loves carrots and parsnips.
ChrisJ Ballard
[email protected]This souffle is perfect for a special occasion.
Ossai Nwaka
[email protected]I made this souffle for a potluck and it was a big hit. Several people asked for the recipe.
Nabin Bsyal
[email protected]This souffle is a great way to use up leftover carrots and parsnips.
mst samoli
[email protected]I've tried several carrot and parsnip souffle recipes, but this one is by far the best.
James Juam
[email protected]This souffle is a bit time-consuming to make, but it's worth the effort. The flavor is amazing!
MD MARUF HASSAH
[email protected]I made this souffle for my family and they all raved about it. It has a unique flavor that I can't quite describe, but it's delicious. I will definitely be making it again.
Anita Nyangoroma
[email protected]I've made this souffle several times now and it always turns out great. It's a versatile dish that can be served as an appetizer, side dish, or even main course.
Bollywood Ka bat
[email protected]Followed the recipe exactly and it turned out perfectly. The souffle was light and fluffy, with a beautiful golden crust. The flavor was savory and slightly sweet, with a hint of nutmeg and thyme.
Janelle Kirstenfeldt
[email protected]This souffle was a hit - I made it for a dinner party and everyone loved it. Very flavorful, light and airy, and surprisingly easy to make. Will definitely be making it again!