Parsnip and Potato Soufflé Recipe

A Healthy and Delicious Snack
Yield: 6    Preparation Time:     Cooking Time:
Cooking parsnips release its incomparable creamy, nutty character. Try it mashed with potato or whipped in with butter or extra virgin olive oil.


250g parsnips, peeled and chopped into chunks
1 cup milk
2 egg yolks
250g potatoes, peeled and chopped into chunks
2 egg whites
½ cup grated parmesan
Salt and pepper
Small pinch of freshly grated nutmeg

Recipe Instructions

Preheat the oven to 220C.

Prepare the parsnips and potatoes.
Boil the parsnips and potatoes until they are soft. Remove them from the stove and drain.

Make the soufflé.
Mash the cooked parsnips and potatoes with 1 cup of milk and mix in the 2 egg yolks and ½ cup Parmesan cheese. Season with the salt and pepper and a pinch of nutmeg. Whisk the 2 egg whites until they form soft peaks and fold them into the mixture.

Bake the soufflé.
Place the mixture into the oven and bake for 15 – 20 minutes until the top is golden brown.


Snacks and Starters