Sophisticated and full of flavour, these SoufflÃ©s are great as a starter at a party, especially if youâ€™re able to keep them fluffy, light and risen. Theyâ€™re also great as a light lunch dish especially with a small fresh salad. This variation is full of flavour, however, you can easily change the ingredients for more variety – such as these Chocolate Souffles.
To Serve 4
175g Chick Peas, soaked overnight and drained
450g Parsnips, peeled and cut into chunks
Salt and Pepper
3tbsp White Plain Flour
300ml Semi Skimmed Milk
3 Eggs, Separated
2tsp Mild Curry Powder
50g Freshly Grated Parmesan Cheese
1. Boil the Chick-Peas for ten minutes in enough water to cover them. Drain, and then cover again with fresh water. Bring to the boil, and then simmer for ninety minutes, until tender, then drain.
2. Cook the Parsnips in a pan of salted water until tender, then drain and put to one side.
3. Melt the Margarine in a pan, then stir in the Flour, and cook for one or two minutes. Take the pan off of the heat, then start to gradually stir the Milk in, before putting back over the heat, and simmer for two to three minutes.
4. Take from the pan, and then add the Egg Yolks, Salt and Pepper, Curry Powder and a tablespoon of the Cheese.
5. Puree the Parsnips and Chick-Peas together in a food processor or blender along with the Sauce mix, and then blend until smooth. Season to taste.
6. Grease four small ramekins and coat with a small amount of the Cheese. Whisk the Egg Whites until stiff, then fold into the Egg Yolk Mixture. Spoon into the prepared Ramekins, and sprinkle with the rest of the Cheese.
7. Bake at 200c for about twenty minutes, or until the SoufflÃ©s are swell risen, Golden brown and set.
Serve immediately with a garnish of a fresh salad
Photo Courtesy of: St0rmz