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.
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 – 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 – 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
There is a lot to look forward to in food in 2017.
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, 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.
- 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)
- Preheat oven to 350 degrees F.
- 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).
- Bake soufflé for 1 hour and 15 minutes.
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.