Twice-baked parsnip & parmesan souffle with pear & parsnip salad
Ingredients
Souffle ingredients (makes 8):
75g Butter
60g Flour
330ml Milk
75g Parmesan cheese grated
225g Roasted parsnip puree, smooth
3 # 7 each Free range egg yolks
5g Thyme fresh chopped
Salt and pepper
5 each # 7 Free range egg whites
80g Butter (crumbing)
50g Polenta (crumbing)
Walnut soil ingredients:
10g Ground almond
30g Walnuts,
15g Plain flour
15g Butter, melted
Pinch flaky salt, to taste
Method
Souffle
First butter ramekins, and line with polenta.
Make a roux with butter and flour, add milk and cook out till thick on medium heat. Add parsnip puree, grated cheese and thyme. Mix in and season mixture and allow cooling slightly then add yolks and mix well.
Beat egg whites up to stiff peaks, and fold whites into the parsnip mixture gently. Spoon mixture into the ramekins up the top and place into a water bath and cook at 190 Degrees C for 20 minutes. Rotate the tray half way through the cooking process.
When soufflés are cooked, remove from the oven and allow cooling slightly before turning out of the moulds onto grease proof paper.
Re cook at 170 degrees C in oven on paper lined tray for 10 minutes till they puff up.
Walnut Soil
Blend all ingredients together, add melted butter at end and season lastly. Spread on an oven tray and dry for 15 mins at 160˚C
Ingredients
Pear and parsnip salad:
3 Medium Southern Cross Parsnips, peeled and cut into small batons
Tbsp chopped fresh rosemary
30g Butter
20ml canola oil
Salt and pepper
4 Heads Belgium endive, picked down
½ Cup wild baby rocket
1 medium pear, cut into match sticks
40g Blue cheese crumbled
1 Baby rainbow beetroot, shaved super thin
¼ Cup sultanas, soaked in earl grey tea
2 Medium Southern Cross parsnips, peeled and shaved super thin and deep fry till crisp
Fresh herbs
Method
First place parsnips in a suitable roasting dish lined with baking paper, season and add rosemary, oil and butter. Cover with foil and bake in oven 180 degrees c for 15 minutes till Parsnips soften, but not colour or break up. Let cool to room temperature.
Make salad dressing by placing all but oil and seasoning into a bowl, with a whisk add the oil slowly and mix to combine. Season lastly. (This will keep in fridges for a month)
Create salad with all ingredients once the parsnips have cooled.
Plate up as you wish, I have finished the dish with the crisp parsnips so they don’t get too soft. When I have served the salad and soufflé, I’ve sprinkled over the walnut soil which adds as a great addition to the dish.
Ingredients
Dressing:
50ml Canola oil
15ml White wine vinegar
15g Honey
5ml Soy sauce
¼ tsp Chopped fresh rosemary
Salt and pepper as required
