Pear & Parsnip Soufflé & 2017 Produce Trends

Pear and Parsnip Souffle | She Paused 4 Thought

Soufflé was in the finals of my culinary school test, a dish that was so intimidating AND I had to make it without a recipe. Somehow I got through it (and so did the soufflé), but that traditional soufflé was tricky. The recipe here is easy, for everyone who loves and wants to make soufflé.

The inspiration for this recipe came from my friend Jay Rowe, who makes a butternut/carrot soufflé that everyone who eats it, talks about for years. When he passed the recipe to me, I realized I could add any root vegetable to it and make something easy and super special. I have made this with just carrots, carrots/parsnips, carrots/pumpkin & carrot/beets (which tasted good, but the color turned an unappetizing grayish pink). This pear and parsnip version is a new favorite.

Why this particular combination? Well, according to Robert Schuller, produce expert at Melissa’s Produce, parsnips and Butterscotch pears are in 2017 trendy line up.

Robert Schueller Melissa's Produce

Here is what you will see trending for 2017:

#1 Convenience: Saving time in the Kitchen: Steamed Butternut, Org. Soup Starter & Garden Grab Bag Kits, Coconut Hearts, & Roasted Jalapeno

#2 Varieties & Colors in Produce: Colorful Mixed Carrots

#3 Snack-able Sized Items: Spicy Edamame & Fresh Coconut

#4 Trendy Vegetables: Parsnip, Okra, Rhubarb & Colorful Carrots

#5 Trendy Potatoes: DYPs, Ruby Golds & Mixed Fingerlings

#6 Trendy Chile Peppers: Shishito Peppers

#7 Emerging Produce: Tatuma, Milpero, Turmeric, Organic Ginger, Thai Chiles & Guava

Tatuma - Melissas ProduceTatuma – Most often used in Latin dishes, Melissa’s Tatuma squash is very similar to zucchini and yellow squash. It is light in flavor and tastes wonderful when added with other vegetables.Use tatuma squash in casseroles, stews, or fry with other vegetables.  It is also called Mexican squash and I love it on the grill.

milpero - melissa's produceMilpero – A miniaturized variety of the tomatillo, about half the size of their cousin. The flavor is more concentrated, with an acidity that is less biting than the tomatillo. When fully ripe, they have a mostly purple hue to their parchment-like outer covering as well as the fruit. They make an excellent salsa ingredient!

#8 Trendy Citrus Favorites: Kumquats, Ojai Pixies Tangerines, Cocktail Grapefruit & Neapolitan Tangerines

#9 Seasonal Fruits: Butterscotch (Korean) Pears, Green Dragon Apples, Christmas Crunch Grapes and Muscato Grapes

#10 Trendy Tropical Fruits: Passion Fruit & Dragon Fruit, Tree Ripen Mango, Jackfruit & everything Coconut

15-Freaky-Fruits

There is a lot to look forward to in food in 2017.

Today’s Recipe:

So here is today’s recipe featuring two trending produce items. If you want to use any other root vegetable omit the ginger.

Butterscotch Pears & Parsnips | She Paused 4 Thought

Butterscotch pears, also known as Korean pears adds a bright sweetness to the parsnips. Please feel free to cut the sugar in half if you don’t like overly sweet things.

Pear & Parsnip Soufflé
Author: 
Recipe type: Side dish
 
Soufflé couldn't be easy and more delicious with this simple blender/food processor method.
Ingredients
  • 1 pound parsnips, steamed and diced
  • 1 pound Butterscotch pears, steamed and diced
  • 2 sticks (1 cup) salted butter, diced
  • ⅔ cup sugar or less
  • 6 tablespoons flour
  • 2 teaspoons vanilla extract
  • 1 teaspoon powdered ginger
  • 7 large eggs (or 6 jumbo eggs)
Instructions
  1. Preheat oven to 350 degrees F.
  2. Combine first 7 ingredients in food processor (or blender), process for 2 minutes, then add eggs 1 at a time until smooth. Pour into buttered 8-inch soufflé dish. (may be made up to 3 days ahead).
  3. Bake soufflé for 1 hour and 15 minutes.
Notes
Prep Time: 20 mins
Prep Time: Cook Time:1 hr 15 mins.

Serves: 4-6 servings as a side

There are so many wonderful & interesting produce items to discover this year. Explore your grocery store and don’t be afraid to ask your local produce manager for these uncommon ingredients.

I look forward to cooking with new produce in the year ahead.
…and then, she paused for thought.

 

About Cathy Arkle

Cathy Arkle is a food blogger, culinary explorer, graphic artist, and cooking class junkie. Her inspirations come from her travels across the globe (50 countries) in the last 20+ years partaking in various ethnic cuisines while working as a graphic artist for major networks (NBC, ABC, CBS, FOX & ESPN). She has collected a few Emmys in the field of graphic design for sports & entertainment. Cathy is also a graduate of the Pro Chef courses at The New School of Cooking in Culver City, CA

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11 Responses to Pear & Parsnip Soufflé & 2017 Produce Trends

  1. Shannon Lemon January 27, 2017 at 11:47 am #

    Wow this sounds amazing…..and easy! (which is nice). Ill have to try it out and let you know how it goes!

    • Cathy Arkle January 28, 2017 at 9:16 pm #

      Thanks Shannon, please do try it and let me know what you think. Get creative with your root vegetables.

  2. Susan Herrmann January 27, 2017 at 3:10 pm #

    Cathy this sounds gorgeous, and I love the idea of “trending produce”. Wish we could get Buddha Hand in France.

    • Cathy Arkle January 28, 2017 at 9:19 pm #

      Thanks Susan, not only does it sound gorgeous, it does taste gorgeous. 😉 I am going to try carrot/rutabagas or turnips next. It was your turnip tart that completely changed my mind about certain root vegetables.

  3. sippitysup January 28, 2017 at 7:08 pm #

    I love mixing sweet and savory. And I agree Dragon Fruits are everywhere. GREG

    • Cathy Arkle January 28, 2017 at 9:20 pm #

      I tend to prefer savoury over sweet, but this combination really works for me.

  4. nusrat2010 January 29, 2017 at 6:07 pm #

    Indeed making souffle is intimidating! I can not think of me making a souffle in this lifetime! But I adore (read envy) them who can make it so effortlessly like yourself.

    This is a jealousy-inducing post and recipe. An innovative and gutsy one. A beautiful one. An inspiring one 🙂

    • Cathy Arkle February 8, 2017 at 8:51 am #

      Yes, souffle is a bit of a challenge, but not this one. I do hop you try it!

  5. cheri Newell February 8, 2017 at 11:28 am #

    Yes… I am intimidated as well by souffle! Usually just indulge when going out… but love living vicariously through you!!!

  6. Nan La Salle February 17, 2017 at 11:54 am #

    Wow, sounds fun. Do you like it better savory or sweet? I’m one easily intimidated by the word “souffle.”

    • Cathy Arkle February 17, 2017 at 12:25 pm #

      I personally like savory better, but I find most people I serve it to prefer sweet. Please try this recipe, it is pretty much foolproof.

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