Souffle aux Panais (soo-flay oh pahn-ay) makes an unusual and deliriously flavoured lunch or supper dish. Serve with Parsley Potatoes and Tomato Salad.
2 oz. butter
3 medium-sized parsnips, peeled, cooked and drained
1 large onion, boiled, drained and chopped
1 teaspoon salt
1 teaspoon freshly ground black pepper
½ teaspoon ground cloves
2 fl. oz. single cream
2 oz. flour
6 fl. oz. milk
4 egg yolks
5 egg whites
Preheat the oven to fairly hot 400°F (Gas Mark 6, 200 °C).
1 tablespoon of the butter, grease a
3-pint souffle dish and set it aside.
Using the back of a wooden spoon, rub the parsnips and onion through a large, fine strainer into a medium-sized mixing bowl. Add the salt, pepper and cloves and stir in the cream. Set aside.
In a medium-sized saucepan, melt the remaining butter over moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually add the milk, stirring constantly.
Return the pan to the heat and cook, stirring constantly, for 2 to 3 minutes or until the sauce is thick and smooth. Add the parsnip mixture, stirring constantly, and continue cooking for a further 4 minutes.
Remove the pan from the heat and set aside to cool to lukewarm. Stir in the egg yolks and mix well until the ingredients are thoroughly combined.
In a medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks. Using a large metal spoon, carefully fold the egg whites into the sauce.
Pour the mixture into the prepared souffle dish. Place the dish in the centre of the oven and reduce the heat to fairly hot 375 °F (Gas Mark 5, 190°C). Bake for 20 to 30 minutes or until the souffle has risen and is golden brown on top, and a skewer inserted into the centre comes out clean.
Remove the souffle from the oven and serve immediately.