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Minted Parsnip Souffle

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
  • Total Time
    Prep: 50 min. Bake: 20 min.
  • Makes
    6 servings


  • 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


  • 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
1 serving: 256 calories, 13g fat (7g saturated fat), 141mg cholesterol, 500mg sodium, 30g carbohydrate (13g sugars, 4g fiber), 6g protein.

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