|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|
– 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.