Ingredients
- 2 pounds parsnips, peeled and diced
- 1/2 cup unsalted butter
- 1/2 cup all purpose Flour
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- 5 eggs, separated
- 1/4 teaspoon cream of tartar
- 1/2 cup parmesan cheese, grated
Instructions
- Preheat the oven to 375°F. Grease a 2-quart souffle dish with butter.
- Boil the parsnips in salted water until they are tender, about 10-15
minutes. Drain and mash them with a fork or potato masher. - In a saucepan, melt the butter over medium heat. Add the flour and
whisk constantly for about 2-3 minutes until the mixture turns golden
brown. - Gradually add the milk to the butter-flour mixture, whisking
constantly to prevent lumps. Add the salt, nutmeg, and cayenne pepper.
Cook for another 2-3 minutes until the mixture thickens. - Remove the pan from the heat and whisk in the mashed parsnips.
Beat in the egg yolks one at a time until well combined. - In a separate bowl, beat the egg whites and cream of tartar with an
electric mixer until stiff peaks form. Gently fold the egg whites into the
parsnip mixture until no white streaks remain. - Pour the mixture into the prepared souffle dish and smooth the
surface. Sprinkle the grated parmesan cheese over the top of the
souffle. - Bake for 35-40 minutes or until the souffle has risen and turned
golden brown. Serve immediately.