Parsnip Soufflé

Rating: 2.5 / 5.00 (2 Votes)

Total time: 45 min

Servings: 4.0 (Portionen)



Soak the lentils in 200 ml of water for 2 hours.

Rinse potatoes and parsnips, remove peel and cut into cubes. Cook together for about 15 minutes in a little boiling water with the lid on the pot.

In the meantime, rinse and clean the leeks and cut them into thin rings.

Drain and mash the potatoes and parsnips or press them through a potato ricer.

5. preheat the oven to 200 °C. 6.

Separate the eggs. Stir the sour cream, yolks and grated Emmental cheese into the potato and parsnip mixture.

Stir in leek rings and soaked lentils. 8.

Season with salt, pepper and a pinch of nutmeg. 9.

Grease a souffle dish (or a gratin dish with a high, straight edge) with butter.

Whip the egg whites until stiff and fold them loosely into the mixture. Pour the mixture into the dish and bake the souffle at 200 °C for about 40 minutes.

11. serve immediately, as souffles collapse quickly when cooled.

Soaking time: 2 hours Preparation time: 1 hour and 15 min, of which baking time: 40 min

Tip: Instead of parsnips, you can also use Jerusalem artichoke tubers, which are white, yellow, red, or purple, depending on the variety, and can be found in some gardens as so-called tuberous sunflower. Also called earth pear or earth artichoke, this vegetable is reminiscent of the earth apple in taste, but in contrast to this is stronger

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