THREE-CHEESE POTATO SOUFFLE
Everyday mashed potatoes become appealingly elegant in Kathy Kittell's extra-cheesy souffle. "This casserole bakes up fluffy and golden-and makes a perfect company side dish," she confides from her Lenexa, Kansas kitchen.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the potatoes, milk, cheeses, onions, salt and pepper. Beat egg yolks; stir into potato mixture. In a small bowl, beat egg whites until stiff peaks form; gently fold into potato mixture. , Transfer to a 2-qt. souffle dish coated with cooking spray. Bake, uncovered, at 375° for 40-45 minutes or until golden. Serve immediately.
Nutrition Facts : Calories 153 calories, Fat 5g fat (3g saturated fat), Cholesterol 83mg cholesterol, Sodium 442mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 1g fiber), Protein 11g protein. Diabetic Exchanges
PARSNIP AND CHEDDAR SOUFFLé
Categories Cheese Egg Vegetable Side Bake Vegetarian Cheddar Parsnip Winter Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 10
Steps:
- Position rack in center of oven and preheat to 400°F. Combine parsnips, water, salt and bay leaf in medium saucepan. Cover and simmer until parsnips are very tender, about 15 minutes. Drain, reserving 1 cup cooking liquid; discard bay leaf. Puree parsnips in processor until smooth. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
- Butter 8-cup soufflè dish; dust with flour. Melt 1/4 cup butter in large saucepan over medium-high heat. Add 1/4 cup flour and stir 2 minutes. Gradually whisk in 1 cup cooking liquid. Boil until smooth and thick, whisking frequently, about 3 minutes. Remove from heat. Stir in cheese, sage and parsnip puree. Season with salt and pepper. Whisk in yolks.
- Using electric mixer, beat egg whites and cream of tartar in large bowl until stiff but not dry. Gently fold into parsnip mixture in 3 additions. Transfer to prepared dish. Bake until soufflè is puffed and top is golden brown, about 40 minutes. Serve immediately.
PARSNIP AND SHARP CHEDDAR SOUFFLé
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.
Yield serves 6 as a main course, 8 as a first course
Number Of Ingredients 14
Steps:
- Butter the bottom and sides of a 2-quart soufflé dish. Coat evenly with the bread crumbs.
- Slice the parsnips into 1/2-inch-wide pieces and put them in a 3-quart saucepan with the water, salt, and bay leaf. Bring to a simmer over moderate heat, reduce the heat to low, and simmer gently until the parsnips are tender, about 20 minutes. Strain, reserving the water but discarding the bay leaf. Puree the parsnips in a food processor. You should have about 1 1/2 cups puree.
- Melt the butter in a 2-quart saucepan over moderate heat. Add the flour and whisk for 2 to 3 minutes to cook the flour; do not allow the mixture to brown. Whisk in 1 cup of the parsnip cooking liquid. Bring to a simmer and cook gently, whisking often and scraping the sides of the pan, for about 5 minutes. Whisk in the parsnip puree and simmer, whisking often, for 1 minute longer. Remove from the heat and whisk in the egg yolks, cheese, parsley, thyme, and pepper. Transfer to a large bowl. Put a piece of plastic wrap on top of the mixture to keep a skin from forming, and let cool to room temperature.
- Preheat the oven to 400°F. Put a baking sheet in the bottom third of the oven to heat. With an electric stand mixer or handheld beaters, or by hand with a whisk, whip the egg whites and a pinch of kosher salt until the whites are stiff but not dry. Gently fold one-third of the beaten whites into the parsnip mixture to lighten it, then fold in the remaining whites. Transfer to the prepared soufflé dish. With the tip of a rubber spatula, trace a circle about 1/2 inch deep and 1 inch from the rim of the dish; this tracing will produce a top-hat effect when the soufflé rises.
- Set the soufflé on the preheated baking sheet and bake for 10 minutes, then reduce the oven heat to 375°F and continue cooking until the soufflé is nicely browned on top, well risen, and firm to the touch, 45 to 50 minutes longer. Serve immediately.
- Enjoy with Cakebread Cellars Chardonnay Reserve or another rich and silky white wine.
PARMESAN CHEDDAR SOUFFLé
This Parmesan Cheddar Soufflé is actually quite simple to make-but it's hard not to feel a little proud of yourself when you're serving it!
Provided by My Food and Family
Categories Dairy
Time 40m
Yield Makes 6 servings.
Number Of Ingredients 8
Steps:
- Heat oven to 375ºF.
- Melt butter in small saucepan on low heat. Stir in flour. Cook 2 min. until bubbly. Gradually stir in milk with whisk until smooth. Stirring constantly, bring to boil on medium heat; boil 1 min. Remove from heat. Beat the 4 egg yolks slightly in small bowl. Stir small amount of hot mixture into yolks. Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on low heat 1 to 2 min. or until thickened. Add cheeses; stir until melted. Set aside.
- Beat the 6 egg whites and cream of tartar in large metal or glass bowl with mixer on medium speed until stiff but not dry. Fold about 1 cup egg whites into the sauce with rubber spatula to lighten sauce. Gently fold the sauce back into the remaining egg whites. Carefully pour the soufflé mixture into ungreased 2-qt. soufflé dish or baking dish.
- Bake 20 min. or until puffed and set.
Nutrition Facts : Calories 210, Fat 16 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 175 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 13 g
CARROT-AND-PARSNIP SOUFFLE
A pinch of allspice adds warmth to this medley of carrots and parsnips.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 2h
Number Of Ingredients 12
Steps:
- 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.
PARSNIP, POTATO & ST GALL CHEESE GRATIN
St Gall is one of the best Irish cheeses to cook with, but it will also sit happily alongside a few other varieties on a cheese board
Provided by Richard Corrigan
Categories Dinner, Side dish
Time 2h30m
Number Of Ingredients 5
Steps:
- Heat oven to 180C/fan 160C/gas 4. Use a Japanese mandolin or sharp knife to slice the parsnips and potatoes very thinly. Layer the parsnips and potatoes in a shallow gratin dish, sprinkling some cheese and onion and a little drizzle of the cream over each layer, seasoning with salt and pepper as you go. The top layer should be potatoes and parsnips with a final sprinkling of cheese and drizzling of cream.
- Cover with foil and bake in the oven for 2 hrs, alongside the pork. Remove the foil and continue to bake for 20 mins until golden. For a really golden brown top, finish under a hot grill if you like.
Nutrition Facts : Calories 803 calories, Fat 58 grams fat, SaturatedFat 37 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 14 grams protein, Sodium 0.64 milligram of sodium
WHITE CHEDDAR PARSNIPS AND POTATOES
This is a delicious side dish, which goes really well with pork, chicken, beef or lamb. As an alternative presentation, transfer puree to a pastry bag with a large star tip and pip individual portions onto a baking sheet. Sprinkle with cheddar cheese and bake until cheese melts.
Provided by MarieRynr
Categories Potato
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Peel parsnips and potatoes and cut into small pieces.
- Combine in a deep saucepan, cover with water and cook until tender.
- Drain.
- Whip potatoes and parsnips with cream and butter to the consistency of mashed potatoes.
- Season with nutmeg, salt and pepper.
- Butter a 9 by 13 inch dish.
- Layer the bottom with half the potato parsnip mixture and top with half the grated cheese.
- Repeat, finishing with remaining cheese on top.
- Dot with butter.
- Bake in a 350*F oven for 15 to 20 minutes, or until hot.
Nutrition Facts : Calories 483.1, Fat 27.9, SaturatedFat 17.5, Cholesterol 84.7, Sodium 413, Carbohydrate 42.1, Fiber 8.4, Sugar 7.2, Protein 18.1
More about "parsnip and cheddar soufflé recipes"
CLASSIC CHEESE SOUFFLE WITH COASTAL CHEDDAR - FORD FARM
From fordfarm.com
BAKED PARSNIP AND POTATO SOUFFLE RECIPE | GOOD FOOD
From goodfood.com.au
CHEDDAR CHEESE SOUFFLé RECIPE | MYRECIPES
From myrecipes.com
MARROW AND CHEDDAR SOUFFLé RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
PEAR AND PARSNIP SOUFFLE | SHE PAUSED 4 THOUGHT | SOUFFLE RECIPES ...
From pinterest.com
PARSNIP, NUTMEG AND CHEDDAR BAKE | RECIPE IN 2022 - PINTEREST
From pinterest.co.uk
CHEDDAR PARSNIP AND APPLE SOUP - MAVERICK BAKING | RECIPE
From pinterest.com
CHEESE SOUFFLè RECIPE | SARGENTO® FOODS INCORPORATED
From sargento.com
PARSNIP AND WISCONSIN CHEDDAR CHEESE SOUFFLES | KUSPORTS.COM
From www2.kusports.com
10 ROASTED PARSNIP RECIPES | ALLRECIPES
From allrecipes.com
PARSNIP SOUFFLES | PARSNIPS | BOSTON ORGANICS
From bostonorganics.grubmarket.com
PARSNIP AND CHEDDAR SOUFFLE RECIPE - COOKEATSHARE
From cookeatshare.com
PARSNIP, SHARP CHEDDAR AND CHARD FRITTATA | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
PARSNIP AND CHEDDAR SCONES | THE LEMON APRON
From thelemonapron.com
ASTRAY RECIPES: PARSNIP AND CHEDDAR SOUFFLE
From astray.com
RECIPE: PARSNIP, NUTMEG AND CHEDDAR BAKE - COUNTRYFILE.COM
From countryfile.com
BEST-EVER CHEESE SOUFFLé RECIPE - ALEXANDRA GUARNASCHELLI | FOOD …
From foodandwine.com
PARSNIP & CHEDDAR SODA BREAD | NOTES FROM THE VEG PATCH
From notesfromthevegpatch.com
PARSNIP AND CHEDDAR SOUFFLE - BIGOVEN.COM
From bigoven.com
PARSNIP SOUFFLE RECIPE BY WHATS.COOKING | IFOOD.TV
From ifood.tv
PARSNIP AND PARMESAN SOUFFLé RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PARSNIP AND SHARP CHEDDAR SOUFFLé RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
EASY CHEESE SOUFFLé RECIPE - GRANNY'S IN THE KITCHEN
From grannysinthekitchen.com
PARSNIP CHEDDAR SOUFFLé RECIPE | SARGENTO® SHARP WHITE CHEDDAR
From stage2017.sargento.com
PARSNIP, SHARP CHEDDAR AND CHARD FRITTATA | CANADIAN GOODNESS
CHEESE SOUFFLé WITH 3 TYPES OF CHEESE SWISS, CHEDDAR AND PARMESAN
From homecookingadventure.com
PARSNIP SOUFFLéS | EDIBLE DELMARVA
From edibledelmarva.ediblecommunities.com
CHEDDAR GRITS SOUFFLé RECIPE | MYRECIPES
From myrecipes.com
PARSNIP CASSEROLE WITH SHARP CHEDDAR | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
CLASSIC CHEESE SOUFFLé RECIPE - HOW TO MAKE A CHEESE SOUFFLé
From delish.com
CARROT-AND-PARSNIP SOUFFLE - MEALPLANNERPRO.COM
From mealplannerpro.com
CARROT, PARSNIP, AND CHEDDAR GRATIN RECIPE - FOOD NEWS
From foodnewsnews.com
PARSNIP SOUFFLé — OHCARLENE | PARSNIP RECIPES, RECIPES, SOUFFLE …
From pinterest.co.uk
PARSNIP CHEDDAR SOUP - HEALTHY LIVING
From healthylivingmarket.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love