Parsnip and Wisconsin Cheddar Soufflés

INGREDIENTS

• 1 pound parsnips, peeled, cut into 1/2-inch pieces
• 2-1/2 cups water
• 1 teaspoon salt
• 1 bay leaf
• 1/4 cup butter
• 1/4 cup all-purpose flour

• 1-1/2 cups (6 oz.) Sargento® Artisan Blends® Shredded Wisconsin Sharp White Cheddar Cheese or Sargento® ChefStyle Shredded Sharp Cheddar Cheese
• 1 teaspoon chopped fresh oregano
• 1 teaspoon chopped fresh thyme
• 6 large eggs, separated
• 1/4 teaspoon cream of tartar

DIRECTIONS

• 1

  Preheat oven to 400°F. Combine parsnips, water, salt and bay leaf in medium saucepan. Cover and simmer until parsnips are very tender, about 15 minutes. Drain, removing bay leaf and reserving 1 cup cooking liquid. Puree parsnips in food processor until smooth. (Can be made ahead.)

• 2

  Butter eight individual (1 cup) ramekins; dust with flour. Melt 1/4 cup butter in large saucepan over medium-high heat. Add 1/4 cup flour and stir 2 minutes. Gradually whisk in 1 cup reserved cooking liquid. Boil until smooth and thick, whisking frequently, about 3 minutes. Remove from heat. Stir in cheese, oregano, thyme and parsnip puree. Season with salt and pepper. Whisk in yolks.

• 3

  Using electric mixer, beat egg whites and cream of tartar in large bowl until stiff but not dry. Gently fold into parsnip mixture in 3 additions. Fill each ramekin. Make sure edges are clean so soufflé will rise properly. Bake until soufflé is puffed and tops are golden brown, about 15 minutes. Serve immediately.