Souffleed Parsnips

Souffleed Parsnips

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Servings: 4
Calories: 281


  • 1 1/2 lb parsnips peeled and sliced
  • 2 eggs separated
  • 1/2 pint milk
  • 3 oz cheddar cheese grated
  • salt and freshly ground pepper


  • Cook the parsnips in boiling salted water until tender, about 15 minutes. Drain well. Puree with the egg yolks and milk and mix with 50 g (2 oz) cheese and seasoning.
  • Whisk the egg whites and fold them into the puree.
  • Grease a deep 1.7 litre (3 pint) ovenproof dish. Turn the pureed mixture into it and top with the remaining cheese. Bake in the oven at 180°C (350°F) mark 4 for about 30 minutes.
Calories: 281 kcal
Carbohydrates: 34 g
Protein: 12 g
Fat: 12g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 110 mg
Sodium: 206 mg
Potassium: 767 mg
Fiber: 8 g
Sugar: 11 g
Vitamin A: 428 IU
Vitamin C: 29 mg
Calcium: 294 mg
Iron: 2 mg
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