Parsnip and wisconsin cheddar souffle

Jul 24, 2008 at 3:44 a.m. ET

Do you love cheese? This terrific souffle recipe uses Wisconsin cheddar cheese combined with parsnips to create a dish that's really delicious.

Parsnip and cheddar cheese souffle

Servings: 8 individual ramekins


  • 1 pound parsnips, peeled, cut into 1/2-inch pieces
  • 2 1/2 cups water
  • 1 tablespoon salt
  • 1 bay leaf
  • 1 1/2 cups (6 oz.) Sargento Limited Edition shredded Wisconsin extra sharp cheddar
  • 1/4 cup all purpose flour
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon chopped fresh thyme
  • 6 large eggs, separated
  • 1/4 teaspoon cream of tartar
  • 1/2 stick of butter


1. Preheat to 400 degrees F. Combine parsnips, water, salt and bay leaf in medium saucepan. Cover and simmer until parsnips are very tender, about 15 minutes. Drain, reserving 1 cup cooking liquid. Puree parsnips in processor until smooth. (Can be made ahead)
2. Butter eight individual (1 cup) ramekins; dust with flour. Melt 1/4 cup butter in large saucepan over medium-high heat. Add 1/4 cup flour and stir 2 minutes. Gradually whisk in 1 cup reserved cooking liquid. Boil until smooth and thick, whisking frequently, about 3 minutes. Remove from heat. Stir in cheese, oregano, thyme and parsnip puree. Season with salt and pepper. Whisk in yolks.
3. Using electric mixer, beat egg whites and cream of tartar in large bowl until stiff but not dry. Gently fold into parsnip mixture in 3 additions. Fill each ramekin. Make sure edges are clean so soufflé will rise properly. Bake until soufflè is puffed and tops are golden brown, about 15 minutes. Serve immediately.

Courtesy of Artisan Cheese Center

Cheese recipes