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Gallery Carrot-and-Parsnip Souffle Credit: Martyn Thompson Recipe Summary prep: 35 mins total: 2 hrs Servings: 12
Ingredients Ingredient Checklist 3 tablespoons unsalted butter, plus more, room temperature, for dish 2 tablespoons sugar, plus more for dish 8 ounces parsnips (4 medium), peeled and cut into 2-inch pieces 8 ounces carrots (5 medium), peeled and cut into 2-inch pieces 2 cups 100 percent carrot juice Coarse salt 1/4 cup all-purpose flour 3/4 cup whole milk, room temperature 3 large egg yolks, plus 5 large egg whites, room temperature 1 1/2 teaspoons fresh lemon juice 1/2 teaspoon fresh thyme leaves Pinch of ground allspice
Gallery Carrot-and-Parsnip Souffle Credit: Martyn Thompson
Recipe Summary prep: 35 mins total: 2 hrs Servings: 12
Gallery
Carrot-and-Parsnip Souffle Credit: Martyn Thompson
Carrot-and-Parsnip Souffle
Credit: Martyn Thompson
Carrot-and-Parsnip Souffle
Recipe Summary prep: 35 mins total: 2 hrs Servings: 12
Recipe Summary
prep: 35 mins total: 2 hrs
Servings: 12
prep: 35 mins
total: 2 hrs
prep:
35 mins
total:
2 hrs
Servings: 12
12
Ingredients
Ingredients
- 3 tablespoons unsalted butter, plus more, room temperature, for dish 2 tablespoons sugar, plus more for dish 8 ounces parsnips (4 medium), peeled and cut into 2-inch pieces 8 ounces carrots (5 medium), peeled and cut into 2-inch pieces 2 cups 100 percent carrot juice Coarse salt 1/4 cup all-purpose flour 3/4 cup whole milk, room temperature 3 large egg yolks, plus 5 large egg whites, room temperature 1 1/2 teaspoons fresh lemon juice 1/2 teaspoon fresh thyme leaves Pinch of ground allspice
Directions
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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All Reviews for Carrot-and-Parsnip Souffle
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All Reviews for Carrot-and-Parsnip Souffle
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
