RCP: Parsnip Puff

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RCP: Parsnip Puff

Postby Jenise » Thu Nov 09, 2006 6:30 pm

I found this souffle-like recipe on a website devoted to Southern (U.S.) cooking. It sounds both interesting and elegant. Too, it might make an interesting substitute for the usual yam-like dishes on Thanksgiving.

4 cups cooked, mashed parsnips
4 tablespoons melted butter
1 teaspoon ground cinnamon
1 teaspoon salt
dash pepper
dash paprika
4 eggs, separated

PREPARATION:
Combine mashed parsnips, butter, cinnamon, salt, pepper, and paprika. Blend in egg yolks. Beat egg whites until stiff peaks form; fold into the parsnip mixture. Lightly pile into a greased 1 1/2-quart casserole.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: RCP: Parsnip Puff

Postby Stuart Yaniger » Thu Nov 09, 2006 11:58 pm

Then what?
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Re: RCP: Parsnip Puff

Postby Jenise » Fri Nov 10, 2006 12:51 pm

Ha! I obviously cleaned that recipe up too well! Let me get the rest....
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: RCP: Parsnip Puff

Postby Jenise » Fri Nov 10, 2006 12:53 pm

Okay, here's the whole thing:

Combine mashed parsnips, butter, cinnamon, salt, pepper, and paprika. Blend in egg yolks. Beat egg whites until stiff peaks form; fold into the parsnip mixture. Lightly pile into a greased 1 1/2-quart casserole.

Bake in a preheated 375° oven for 30 to 40 minutes, until set and top is golden brown. Serves 4 to 6.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: RCP: Parsnip Puff

Postby Stuart Yaniger » Fri Nov 10, 2006 2:03 pm

That makes me feel much better. Insert "happy ending" joke here.
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