City Palate

The Harvest Issue - September October 2017

Parsnip and Goat Cheese Souffle
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November December 2016

Michael Noble, chef and owner NOtaBLE and The Nash.

 

Serve with the porchetta.

Parsnips:

2 T. extra-virgin olive oil

2 lb. parsnips, peeled, cut into 1/2-inch cubes

sea salt

4 oz. shallots, peeled and cut into 1/4-inch dice

4 garlic cloves, peeled and minced

4 T. butter, diced

2 T. flour

1/2 c. whipping cream

4 oz. chèvre

2 T. chopped Italian parsley

Souffle:

9 eggs, separated

1 t. cream of tartar

Preheat oven to 375°F. Heat the olive oil in a wide saucepan over medium heat, then add the parsnips and salt to taste. Sauté the parsnips while stirring until steam starts to rise. Turn the heat to low and continue cooking the parsnips for 20-25 minutes, or until they’re fork-tender and slightly caramelized. In the last five minutes, add the shallots, garlic and butter. Continue
sautéing until the shallots become translucent and soft.

Sprinkle the flour over the parsnips, continue stirring for another minute, then add the whipping cream. Bring the cream to a simmer, continue stirring for another minute. Correct the seasoning of the mixture, adding more salt if necessary. Crumble the chèvre into the saucepan and combine well.

Place the contents of the saucepan into a blender, using a spatula to ensure all the cream is captured.

Blend the mixture at high speed until smooth. After blending, put the mixture into a stainless steel bowl. Stir in the chopped parsley and egg yolks, reserving the whites until it’s time to bake the soufflé. Leave the mixture at room temperature, covered, until that time.

To finish the soufflé, butter a large ceramic soufflé dish, then dust the surface with flour, dumping out any excess flour.

Whip the egg whites with the cream of tartar until stiff peaks form. Fold 1/4 of the whipped egg whites lightly into the parsnip mixture to make it slightly fluffy, then fold the balance of the egg whites into the parsnips, leaving some egg white still visible.

Place the mixture immediately into the soufflé dish, then place the dish into a pan of hot water and the pan in the oven for approximately 20-25 minutes, or until the soufflé has risen and is lightly golden brown on top. Remove the soufflé from the oven and serve immediately. (Note: you can make individual soufflés by using smaller soufflé dishes and dividing the mixture equally by 6 portions.)


Vegetables and Salads