Winter Vegetable Feast
Winter may not offer the wide diversity of vegetables available in other seasons, but it does have its own bounty and unique flavors to offer.
The perfect blend of a rustic root with a luxurious soufflé. If you haven’t attempted a soufflé before we find this one very approachable, and have never had it fail.
Ingredients
- Dry bread crumbs
- 1 pound parsnips
- 4 tablespoons butter
- 1 cup milk
- 3 tablespoons flour
- 6 large eggs, separated
- 6 ounces Gruyere cheese, grated
- 1 tablespoons minced fresh rosemary
- 1 teaspoon salt
Preparation
Butter 6 small ramekins, oven proof coffee cups, or Mason jars. Dust each with breadcrumbs. Preheat the oven to 3750. Peel the parsnips and cut into 2-inch lengths. Cook in a large pot of boiling salted water until tender, 15 to 20 minutes. Drain.
Transfer the parsnips to a food processor and let cool for about 15 minutes. Add the butter, milk, and flour. Puree until smooth. Add the egg yolks, cheese, rosemary, and salt. Process thoroughly to combine. Transfer to a large mixing bowl and set aside.
In the bowl of an electric mixer beat the egg whites until stiff. Carefully fold the whites into the parsnip mixture in three batches. You want the mixture combined but not overmixed as this will knock all the air out of the egg whites.
Divide the mixture amongst the prepared ramekins. Place the ramekins on a baking sheet. Bake for 30 minutes until puffed and golden brown. Serve immediately with some fresh rosemary sprigs atop.
Adapted from Eat Feed Autumn Winter By Anne Bramley
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