CARROT-AND-PARSNIP SOUFFLE
A pinch of allspice adds warmth to this medley of carrots and parsnips.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 2h
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees, with rack in lower third. Brush a 2 1/2-quart souffle dish with butter, then coat with sugar.
- Bring parsnips, carrots, and carrot juice to a boil in a medium saucepan. Reduce heat to medium-low and simmer, partially covered, until vegetables are very tender, 15 to 18 minutes. Drain, reserving 1/2 cup liquid. Puree vegetables, reserved liquid, and 1 1/2 teaspoons salt in a blender until smooth. Transfer to a large bowl.
- Melt butter in a medium saucepan over medium. Whisk in flour. Cook, whisking constantly, until mixture is golden and nutty-smelling, 2 to 3 minutes. Slowly whisk in milk (mixture will splatter) and cook, whisking constantly, until mixture thickens to a paste, about 1 minute. Stir into vegetable puree along with yolks, lemon juice, thyme, and allspice. Let cool completely.
- Beat egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and slowly add sugar, beating until stiff, glossy peaks form, 4 to 5 minutes. Stir one-third of egg-white mixture into carrot mixture until thoroughly combined. Gently fold in remaining egg-white mixture just until combined. Transfer to prepared dish; gently smooth top.
- Bake souffle until puffed and golden brown on top and center is set, 50 to 55 minutes; serve.
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Amy Zamarripa
[email protected]This souffle looks amazing! I can't wait to try it.
SA Alamin Official
[email protected]I'm going to try this recipe tonight. It looks delicious!
Domen Brown
[email protected]This recipe is a keeper! I've made it several times and it always turns out perfectly.
Princess Lydia Mahu
[email protected]I'm not a big fan of souffles, but this one was actually pretty good. It was light and fluffy, and the flavor was nice.
Priscilla Fiagah
[email protected]The souffle didn't rise very much. I'm not sure what I did wrong.
Vatlix
[email protected]This souffle is a bit too bland for my taste. I think it could use some more herbs or spices.
Kemali Msani
[email protected]I love the combination of carrots and parsnips in this souffle. They complement each other perfectly. The cheese sauce is also very good. I would definitely make this again.
Msuri Athuman Makanzu
[email protected]This is a great recipe for a special occasion. I made it for a dinner party and my guests raved about it. It's a bit time-consuming to make, but it's definitely worth the effort.
Saleem Shah
[email protected]I was pleasantly surprised by how easy this souffle was to make. I'm not a very experienced cook, but I was able to follow the recipe without any problems. The souffle turned out perfectly, and it looked just as good as it tasted.
Janielle Orrico
[email protected]This carrot and parsnip souffle was a delightful dish! The combination of sweet carrots, earthy parsnips, and creamy cheese was simply divine. The texture was light and fluffy, with a perfect balance between savory and sweet. It was a hit with my fam