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Parsnip Souffles


  • 2 Tbsp dry bread crumbs
  • 1 cup chopped parsnip
  • 2 Tbsp butter
  • 1/2 cup whole milk
  • 2 Tbsp (scant) flour
  • 3 large eggs, separated
  • 3/4 cup  grated sharp cheddar cheese
  • 1 tsp dried marjoram or minced rosemary
  • pinch of salt


Butter two ramekins or ovenproof mugs.  Dust each with bread crumbs and set aside. 

Scrub the parsnips and cut into 1 inch pieces.  Cook in boiling salted water for 15 minutes or until tender.  Drain and allow to cool for a few minutes.

Place the cooled parsnip in a food processor and add the butter, milk, and flour.  Puree until smooth.  Add the egg yolks, cheese, herb and salt.   Process until thoroughly combined.  Transfer the mixture to a mixing bowl and set aside.

Preheat the oven to 375 F.

With an electric mixer, whip the egg whites until stiff.  Carefully fold the whites into the parsnip mixture in small batches.  Divide the mixture between the prepared ramekins, filling almost to the top.  Place the ramekins on a baking sheet and bake for 30 minutes until puffed and golden, being careful to never slam the oven door!  Serve immediately.

Adapted from Straight From the Farm

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