Curried Parsnip and Cheese Souffle

[Guest guest]

Curried Parsnip

and Cheese Souffle

 

8 ozs. parsnips, chopped

1.5 oz. ground

almonds

1 oz. butter

1 oz. plain flour

2 tsps. hot curry paste

7

ozs. milk

1 1/2 ozs. Gruyere

3 eggs, separated

2 tbsps. chopped

coriander leaves

salt and pepper

 

Steam the parsnips for 15-20 minutes

until tender.

Mash well and set aside to cool.

Toast the ground almonds

in a dry frying pan over moderate heat until golden.

Melt the butter in a

small saucepan, add the flour and cook for 1 minute, stir.

Stir in the curry

paste and gradually add milk, stir constantly until smooth.

Slowly bring to

the boil, stir constantly until thickened.

Cook over a low heat for 2

minutes.

Remove the pan from the heat and stir in the cheese until melted.

 

Cool slightly, beat in the egg yolks with the cooled mashed parsnip,

coriander, half the toasted ground almonds, salt and pepper to taste.

Whisk

the egg whites until stiff and carefully fold into the parsnip mixture until

evenly incorporated.

Grease 6 large ramekin dishes and line with the

remaining toasted ground almonds.

Spoon in the souffl?ixture and  place the

ramekin dishes in a large roasting pan.

Add enough boiling water to come 2/3

of the way up the sides of the ramekin dishes and place the roasting pan in

oven, 400 degrees for 25 minutes until risen and golden.

Serves

5