Indulge in a culinary delight with our delectable Parsnip and Cheddar Soufflé. This savory dish combines the earthy sweetness of parsnips with the rich, nutty flavor of cheddar cheese, creating a symphony of flavors that will tantalize your taste buds. Its light and airy texture, achieved through the clever incorporation of egg whites, makes it an ethereal treat that is perfect for any occasion.
In this comprehensive guide, we'll take you on a step-by-step journey through the art of crafting this culinary masterpiece. From selecting the finest ingredients to mastering the delicate art of soufflé-making, we'll provide expert tips and techniques to ensure your soufflé rises to perfection.
Along the way, we'll also introduce you to a variety of tantalizing variations on the classic Parsnip and Cheddar Soufflé. Experiment with the addition of aromatic herbs like thyme or rosemary, or add a touch of spice with a pinch of cayenne pepper. For a vegetarian twist, substitute the cheddar cheese with a creamy goat cheese or a tangy blue cheese.
Whether you're a seasoned chef or a home cook looking to impress, our Parsnip and Cheddar Soufflé recipe is sure to become a favorite. So, gather your ingredients, preheat your oven, and let's embark on this culinary adventure together.
MASHED POTATOES AND PARSNIPS WITH CHEDDAR
Provided by Rachael Ray : Food Network
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large pot, cover the potatoes and parsnips with cold water. Bring to a boil, salt the water and cook until fork-tender. Drain and return to the pot; mash with the butter, cheese and milk. Season with salt, pepper and nutmeg. Stir in the chives. Serve with the Gravy.
- Place a small to medium pot over medium heat and add the butter. When melted, sprinkle in the flour and mix with a wooden spoon to make a roux¿it should look like wet sand. Stir for a couple minutes, then whisk in the stock, making sure to get into the corners of the pan, and bring to a simmer. Let cook for a few minutes, then add the Worcestershire and season with salt and pepper.
PARSNIP AND SHARP CHEDDAR SOUFFLé
This crusty soufflé rises spectacularly in the oven and makes a grand entrance when you bring it to the table. The pureed parsnips add an intriguing nuttiness to this otherwise classic dish. Make it a first course at a dinner party or the main event at a more casual autumn or winter meal. Accompany it with lightly dressed butter lettuces, perhaps tossed with some sliced avocado and blood orange segments. The recipe is from Chef Michael Smith, who participated in the 2000 Workshop.
Yield serves 6 as a main course, 8 as a first course
Number Of Ingredients 14
Steps:
- Butter the bottom and sides of a 2-quart soufflé dish. Coat evenly with the bread crumbs.
- Slice the parsnips into 1/2-inch-wide pieces and put them in a 3-quart saucepan with the water, salt, and bay leaf. Bring to a simmer over moderate heat, reduce the heat to low, and simmer gently until the parsnips are tender, about 20 minutes. Strain, reserving the water but discarding the bay leaf. Puree the parsnips in a food processor. You should have about 1 1/2 cups puree.
- Melt the butter in a 2-quart saucepan over moderate heat. Add the flour and whisk for 2 to 3 minutes to cook the flour; do not allow the mixture to brown. Whisk in 1 cup of the parsnip cooking liquid. Bring to a simmer and cook gently, whisking often and scraping the sides of the pan, for about 5 minutes. Whisk in the parsnip puree and simmer, whisking often, for 1 minute longer. Remove from the heat and whisk in the egg yolks, cheese, parsley, thyme, and pepper. Transfer to a large bowl. Put a piece of plastic wrap on top of the mixture to keep a skin from forming, and let cool to room temperature.
- Preheat the oven to 400°F. Put a baking sheet in the bottom third of the oven to heat. With an electric stand mixer or handheld beaters, or by hand with a whisk, whip the egg whites and a pinch of kosher salt until the whites are stiff but not dry. Gently fold one-third of the beaten whites into the parsnip mixture to lighten it, then fold in the remaining whites. Transfer to the prepared soufflé dish. With the tip of a rubber spatula, trace a circle about 1/2 inch deep and 1 inch from the rim of the dish; this tracing will produce a top-hat effect when the soufflé rises.
- Set the soufflé on the preheated baking sheet and bake for 10 minutes, then reduce the oven heat to 375°F and continue cooking until the soufflé is nicely browned on top, well risen, and firm to the touch, 45 to 50 minutes longer. Serve immediately.
- Enjoy with Cakebread Cellars Chardonnay Reserve or another rich and silky white wine.
PASTA WITH PARSNIPS AND BACON
They may seem like an unlikely duo, but pasta and parsnips work really well together, with the parsnips becoming almost like a sweet and soft extension of the pasta. And they're another vehicle for the creamy, bacon-rich sauce. You can roast the parsnips several hours ahead (they'll be fine at room temperature). But the rest of the dish is best made just before serving. Then serve it hot. There are few dishes that are cozier on a cold winter night.
Provided by Melissa Clark
Categories dinner, pastas, appetizer, main course
Time 45m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Toss parsnips with oil and season with salt and pepper. Roast, tossing occasionally, until parsnips are golden and tender, about 25 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions until 1 minute before it's al dente. Drain.
- In a large skillet over medium-high heat, brown the bacon until crisp, about 5 minutes; use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain. Discard all but 1 tablespoon of fat from the pan.
- Return skillet to heat and add leeks. Cook in remaining bacon fat until softened, about 5 minutes. Stir in heavy cream and cooked bacon. Simmer mixture until slightly thickened, 2 to 3 minutes.
- Stir in pasta, parsnips and cheese. Simmer until heated through and cheese is melted, then remove from heat. Season with salt and pepper; toss with parsley. Serve drizzled with olive oil, with plenty of black pepper on top.
Nutrition Facts : @context http, Calories 1254, UnsaturatedFat 29 grams, Carbohydrate 123 grams, Fat 68 grams, Fiber 12 grams, Protein 40 grams, SaturatedFat 35 grams, Sodium 1202 milligrams, Sugar 15 grams, TransFat 0 grams
Tips:
- Mise en place: Before you start cooking, measure and prepare all of your ingredients. This will help you stay organized and avoid scrambling later on.
- Use fresh ingredients: Fresh parsnips and cheddar cheese will give your soufflé the best flavor.
- Don't overmix the batter: Overmixing will make the batter tough. Mix just until the ingredients are combined.
- Bake the soufflé in a preheated oven: This will help it rise evenly.
- Don't open the oven door while the soufflé is baking: This will cause it to fall.
- Serve the soufflé immediately: It will start to fall as soon as it comes out of the oven.
Conclusion:
This parsnip and cheddar soufflé is a delicious and elegant dish that is perfect for a special occasion. It is easy to make and can be customized to your liking. If you are looking for a showstopping dish that will impress your guests, this soufflé is the perfect choice.
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