Parsnip Soufflé

Appetizer, Side Dishes
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Ingredients for 10 portions
  • 150 g QimiQ Cream Base
  • 600 g Parsnips, fresh, peeled
  • 120 g Onion(s), finely chopped
  • 80 g Apple(s), peeled
  • 120 g Butter
  • 125 ml White wine
  • 125 ml Vegetable stock
  • 5 Egg yolk(s)
  • 150 g Feta cheese, grated
  • 40 g All purpose flour
  • 20 g Bread crumbs
  • Salt and pepper
  • Ground nutmeg
  • 1 Lemon(s), juice and finely grated zest
  • 5 Egg white(s), whipped
Method
1.

Preheat the oven to 170 °C (convection oven).

2.

Sauté the parsnips, onions and apples in the butter. Deglaze with the white wine and add the vegetable stock. Simmer until soft and reduce until the liquid has been evaporated.

3.

Remove the pan from the heat. Add the QimiQ Cream Base (previously QimiQ Sauce Base) and puree.

4.

Whisk 500 g of the finished parsnip mixture with the egg yolks, feta cheese, flour, bread crumbs, lemon juice and lemon zest until smooth. Season to taste and fold in the whipped egg whites.

5.
Fill into moulds which have been greased and coated with flour and bake in the preheated oven in a water bath for approx. 15 minutes.