Parsnip and Sharp Cheddar Soufflé

Name: Parsnip and Sharp Cheddar Soufflé
Yield: serves 6 as a main course, 8 as a first course
Ingredients: 1 tablespoon unsalted butter; 1/4 cup fine dry bread crumbs or panko (packaged Japanese bread crumbs); 1 pound parsnips, peeled and halved crosswise, then halved lengthwise; 2 1/2 cups water; 2 teaspoons kosher salt; 1 bay leaf; 3 tablespoons unsalted butter; 1/4 cup all-purpose flour; 7 large egg yolks; 1 1/2 cups grated aged white Cheddar; 1 tablespoon chopped flat-leaf parsley; 1 teaspoon chopped fresh thyme; 1/4 teaspoon freshly ground white pepper; 8 large egg whites

December 22, 2011

This crusty soufflé rises spectacularly in the oven and makes a grand entrance when you bring it to the table. The pureed parsnips add an intriguing nuttiness to this otherwise classic dish. Make it a first course at a dinner party or the main event at a more casual autumn or winter meal. Accompany it with lightly dressed butter lettuces, perhaps tossed with some sliced avocado and blood orange segments. The recipe is from Chef Michael Smith, who participated in the 2000 Workshop.

Recipe notes

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