Soufflé couldn't be easy and more delicious with this simple blender/food processor method.
Course
Side Dish
AuthorCathy Arkle
Ingredients
1poundparsnipssteamed and diced
1poundButterscotch pearssteamed and diced
2sticks1 cup salted butter, diced
2/3cupsugar or less
6tablespoonsflour
2teaspoonsvanilla extract
1teaspoonpowdered ginger
7large eggsor 6 jumbo eggs
Instructions
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).