In this Pear & Parsnip Soufflé recipe, the pears enhance the sweetness of parsnip in a puree to delight your finickiest of eaters.
Soufflé was in the finals of my culinary school test, a dish that was so intimidating AND I had to make it without a recipe. Somehow I got through it (and so did the soufflé), but that traditional soufflé was tricky. The recipe here is easy, for everyone who loves and wants to make soufflé.
The inspiration for this recipe came from my friend Jay Rowe, who makes a butternut/carrot soufflé that everyone who eats it, talks about for years. When he passed the recipe to me, I realized I could add any root vegetable to it and make something easy and super special. I have made this with just carrots, carrots/parsnips, carrots/pumpkin & carrot/beets (which tasted good, but the color turned an unappetizing grayish pink). This pear and parsnip version is a new favorite.
Here is what you will see trending for 2017:
#1 Convenience: Saving time in the Kitchen: Steamed Butternut, Org. Soup Starter & Garden Grab Bag Kits, Coconut Hearts, & Roasted Jalapeno
#2 Varieties & Colors in Produce: Colorful Mixed Carrots
#3 Snack-able Sized Items: Spicy Edamame & Fresh Coconut
#4 Trendy Vegetables: Parsnip, Okra, Rhubarb & Colorful Carrots
#5 Trendy Potatoes: DYPs, Ruby Golds & Mixed Fingerling
Pear & Parsnip Soufflé
- 1 pound parsnips steamed and diced
- 1 pound Butterscotch pears steamed and diced
- 2 sticks 1 cup salted butter, diced
- 2/3 cup sugar or less
- 6 tablespoons flour
- 2 teaspoons vanilla extract
- 1 teaspoon powdered ginger
- 7 large eggs or 6 jumbo eggs
Preheat oven to 350 degrees F.
Combine first 7 ingredients in food processor (or blender), process for 2 minutes, then add eggs 1 at a time until smooth. Pour into buttered 8-inch soufflé dish. (may be made up to 3 days ahead).
Bake soufflé for 1 hour and 15 minutes.
Prep Time: 20 mins
Prep Time: Cook Time:1 hr 15 mins.
Serves: 4-6 servings as a side
There are so many wonderful & interesting produce items to discover this year. Explore your grocery store and don’t be afraid to ask your local produce manager for these uncommon ingredients.
I look forward to cooking with new produce in the year ahead.
…and then, she paused for thought.