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Parsnip Souffle

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Parsnip Souffle-you will even love the ingredients in this recipe. Parsnip Souffle is a new recipe you can try out. Try it!
  Parsnips 2 , diced
  Melted butter 30 Milliliter (2 Tablespoon)
  Thick bechamel sauce 250 Milliliter (1 Cup)
  Grated cheese 125 Milliliter, grated (1/2 Cup)
  Egg yolks 4 , beaten
  Egg whites 4 , beaten into stiff peaks
  Salt To Taste
  Pepper To Taste

–  Preheat oven to 350 °F (175 °C).
–  In a saucepan filled with lightly salted boiling water, cook parsnips, then drain, press through sieve into a bowl. Add butter, bechamel sauce, half the cheese, and the egg yolks. Season with salt and pepper.
–  Gently fold in egg whites.
–  Coat small ramekins with butter and half fill with mixture. Sprinkle with cheese and bake for 15 to 20 minutes.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1413 Calories from Fat 825

% Daily Value*

Total Fat 94 g144.1%

Saturated Fat 48.2 g241.2%

Trans Fat 0 g

Cholesterol 934.9 mg311.6%

Sodium 3372.7 mg140.5%

Total Carbohydrates 63 g20.9%

Dietary Fiber 10.1 g40.3%

Sugars 23.9 g

Protein 82 g164.7%

Vitamin A 53.7% Vitamin C 60%

Calcium 186.6% Iron 25.4%

*Based on a 2000 Calorie diet

Parsnip Souffle Recipe