No I’m not dead. I’ve just been really sick and work has been getting my attention too. Of course, it’s not surprising to see that I’ve been sick, again, with yet ANOTHER sinus infection. Wtf? Anyway, I’ve been eating a lot simple things but I do have some notable recipes that I will be posting. I’m not going to go much into detail about them since I’m trying to catch up and there really isn’t too much to say. Sometimes taste and aroma can explain a lot more than words. I am going to speak about this one because it is the first one that I’ve ever made which turned out so spectacular. Of course, it looks spectacular for about a minute or two until it comes out of the oven and then it falls. Yes, I’m speaking about a soufflé. I can’t explain the simplicity behind this glorious creation and the delectable savory flavors that danced upon my palette. This parsnip soufflé was so good and so easy to swallow on a sore throat that I’m so anxious to make it again..and then after. Of course, you can use any vegetable to your heart’s content, even cheeses if you aren’t dairy intolerant. Heck, you can even make it sweet and add some cocoa or carob powder. I’m telling you, you’ve got to try it. In the end, before I devoured the thing, I made a DF cheddar sauce and poured it over that thing. Oh man. My stomach felt happy.
I did this solely with egg whites. You can add the yolks in but I was going for a healthy approach.
Parsnip Egg White Soufflé 3 egg whites 1 small parsnip ¼ cup non dairy milk 1 tsp cream of tartar 2 tbsp brown rice flour Salt & Pepper to taste
Pre-heat the oven to 350 degrees. Grease a 2 cup baking dish with nonstick cooking spray.
Peel and dice the parsnip. Add the diced pieces in a pot with some bay leaves and boil until tender. Drain and let cool. When cooled, add them in a processor with the milk and process until smooth. Season with salt and pepper. I added a bit of garlic but that’s up to you. Set aside.
In a clean, grease free bowl, add the three egg whites with a clean egg beater whisk attachment and beat until they begin to get foamy. Once they start to get foamy, add the cream of tartar. Beat until the egg whites turn into a meringue and can stand on their on. Gently sprinkle the flour over the meringue and fold. Add the parsnip mixture and fold.
Pile the stuff into the baking dish and bake until the soufflé has grown tremendously, about maybe 25 to 30 minutes. I didn’t time it. It’s more of a you can tell when you look.
Remove from the oven, admire the soufflé and then let it deflate and cool.