Curried Parsnip and Cheese Soufflés Recipes

Ingredients :

8 oz parsnips, chopped

1.5 oz ground almonds

1 oz butter

1 oz plain flour

2 tsp hot curry paste

7 fl oz milk

1.5 oz Gruyere

3 eggs, separated

2 tbsp chopped coriander leaves

salt and pepper

1. Steam the parsnips for 15-20 minutes until tender.

2. Mash well and set aside to cool.

3. Toast the ground almonds in a dry frying pan over moderate heat until golden.

4. Melt the butter in a small saucepan, add the flour and cook for 1 minute, stir.

5. Stir in the curry paste and gradually add milk, stir constantly until smooth.

6. Slowly bring to the boil, stir constantly until thickened.

7. Cook over a low heat for 2 minutes.

8. Remove the pan from the heat and stir in the cheese until melted.

9. Cool slightly, beat in the egg yolks with the cooled mashed parsnip, coriander, half the toasted ground almonds, salt and pepper to taste.

10. Whisk the egg whites until stiff and carefully fold into the parsnip mixture until evenly incorporated.

11. Grease 6 large ramekin dishes and line with the remaining toasted ground almonds.

12. Spoon in the soufflé mixture and  place the ramekin dishes in a large roasting pan.

13. Add enough boiling water to come 2/3 of the way up the sides of the ramekin dishes and place the roasting pan in oven, 400F, gas mark 6, for 25 minutes until risen and golden.

14. Curried Parsnip and Cheese Soufflés is ready to serve.

Serves 5

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