meatless monday: parsnip souffle

souffle

Well, everyone. Tonight was one of those nights. It was one of those nights where the dish just didn’t measure up. Was it good? Yes. Was it attractive? Not really. Most importantly, despite the effort and ingredients, it just did not stand up as a complete dish.

Folks, I made a side that was masquerading as a main. Nonetheless, it is still a savory, tasty souffle that most of you will enjoy. It has the fresh, spicy taste of parsnip, and creaminess of cheese, the texture and protein of souffle, and even an unusual green from the CSA (Sorrel). It was a dish I would be proud to take to a dinner party or serve at a family dinner, even if it was not a full dinner for tonight. Which is to say, I still wanted you to know about it.

Being a souffle, it is mainly a dish of stuff mixed with eggs. The stuff in this case are pureed parsnips, onions, sorrel, and cheese with respective herbs. You can mix this up in numerous ways, including adding spinach, more cheese, other aromatics, or even ham.

Parsnip Souffle (adapted from epicurious.com)

1 pound parsnips, peeled, diced
glug olive oil
Salt, pepper
2 cups water

1/2 onion, frenched
1/2 cup sorrel, chopped
olive oil

1/4 stick butter
1/8 cup olive oil
1/4 cup flour
80z sharp cheddar, grated
Salt, pepper, paprika
1 tsp chopped sage

6 eggs, separated
1/4 tsp cream of tartar

shortening to coat dish

Heat oven to 400. Saute the parsnips in a pan with olive oil and salt and pepper. Heat until it begins to caramelize then pour in water. Stir well then put in oven for 10 minutes. Remove, drain and keep 1 cup of liquid. Puree in food processor. Place mix in fridge.

Heat more oil in a sauce pan and saute the onions. Add the sorrel and saute until wilted. Remove mix from pan and set aside.

Melt butter together with oil and add flour. Whisk together for a few minutes. Add the cooking liquid and continue to whisk for about 3 minutes, until thick as gravy, but smooth. Add the onions, sorrel, parsnip mix (from fridge), cheese and sage and spices. Stir together. Remove from heat.

Mix the egg whites and cream of tarter together at medium high speed of a mixer until stiff peaks form.

Meanwhile, stir the yolks into the parsnip mix. Once the whites and finished, slowly fold them into the parsnip mix. Pour into the shortening coated square dish and bake 35-40 minutes until set and golden brown.

Finish with grated Parmesan or extra cheddar if you choose.

… serve as side.

DSCN0636
Eggs

Eggs

Peaks

Peaks

Folded together

Folded together

Ready to go.

Ready to go.

 

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