She Paused 4 Thought

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Pear & Parsnip Soufflé

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In this Pear & Parsnip Soufflé recipe, the pears enhance the sweetness of parsnip in a puree to delight your finickiest of eaters.

Pear and Parsnip Souffle | She Paused 4 Thought

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.

Why this particular combination? Well, according to Robert Schuller, produce expert at Melissa’s Produce, parsnips and Butterscotch pears are in 2017 trendy line up.

Robert Schueller Melissa's Produce

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 and Parsnip Souffle | She Paused 4 Thought
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Pear & Parsnip Soufflé

Soufflé couldn't be easy and more delicious with this simple blender/food processor method.
Course Side Dish
Author Cathy Arkle

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees F.
  2. 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).
  3. Bake soufflé for 1 hour and 15 minutes.

Recipe Notes

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.

 

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Reader Interactions

Comments

    • Cathy Arkle

      Thanks Susan, not only does it sound gorgeous, it does taste gorgeous. 😉 I am going to try carrot/rutabagas or turnips next. It was your turnip tart that completely changed my mind about certain root vegetables.

      Reply

  4. nusrat2010

    Indeed making souffle is intimidating! I can not think of me making a souffle in this lifetime! But I adore (read envy) them who can make it so effortlessly like yourself.

    This is a jealousy-inducing post and recipe. An innovative and gutsy one. A beautiful one. An inspiring one 🙂

    Reply

  7. Alex Stewart

    Hello, I was just wondering if anyone has tried to half this recipe successfully. I can’t wait to try it with all types of root veggies.

    Let me know!

    Thanks,
    Alex

    Reply

I would love to hear from you!