Vegetable Recipes - Curried Parsnip and Cheese Soufflés Recipe

Ingredients

Serve 6

• 250 g/8 oz parsnips, chopped

• 40 g/1/2 oz ground almonds

• 25 g/1 oz butter, plus extra for greasing

• 25 g/1 oz plain flour

• 2 teaspoons hot curry paste

• 200 ml/7fl oz milk

• 40 g/1 1/2 oz Gruyere or Cheddar cheese, grated

• 3 eggs, separated

• 2 tablespoons chopped coriander leaves

• salt and pepper

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Method:

1. Steam the parsnips for 15-20 minutes until tender. Mash well and set aside to cool. Toast the ground almonds in a dry frying pan over moderate heat until golden.

2. Melt the butter in a small saucepan, add the flour and cook for 1 minute, stirring. Stir in the curry paste and gradually add the milk, stirring constantly until smooth. Slowly bring to the boil, stirring constantly until thickened.

3. Cook over a low heat for 2 minutes. Remove the pan from the heat and stir in the cheese until melted. Cool slightly, then beat in the egg yolks with the cooled mashed parsnip, coriander, half the toasted ground almonds, and salt and pepper to taste.

4. Whisk the egg whites until stiff and carefully fold into the parsnip mixture until evenly incorporated. Grease 6 large ramekin dishes and line with the remaining toasted ground almonds.

5. Spoon in the soufflé mixture and place the ramekin dishes in a large roasting pan. Add enough boiling water to come two-thirds of the way up the sides of the ramekin dishes.

6. Place the roasting pan in a preheated oven, 200°C (400°F), Gas Mark 6, for 25 minutes until risen and golden. Serve the soufflés immediately.