Wednesday, November 18, 2009

Parsnip Puffs

I had no idea how these would turn out... but.....they have been declared "a keeper" by Mr. BumbleVee...
Without further ado... may I present these tasty little parsnip puffs from the April issue of Recipes Only Magazine.... oh, and I guess I better admit.... it was April 1988 .... told ya I saved things...especially old recipes and mags with recipes in them. Every so often I drag out a handful and peruse...admire the beautiful food photography...and purge ...or not... this one gets to stay. It's a tiny little thing... 5 X 7.. more like a brochure..won't take up any space at all tucked in with my cookbooks.

This is the recipe straight from the book...but, don't forget... all recipes are meant to be toyed with.... I used Apple Jelly as I had some home made from a friend on hand... and I halved the recipe as I only had a pound of parsnips... ...












Parsnip Currant Puffs

2 lbs. parsnips
2 eggs, separated
1/2 tsp. ground ginger
salt and pepper
3 TBSP red curant jelly

Peel parsnips, cut into about 6 pieces each and cook, covered, in a small amount of boiling salted water for 10 minutes or until soft. Drain well in a sieve. Place in food processor (in batches if necessary) and puree.
Add egg yolks, ginger and salt and pepper to taste. Process until light and fluffy. (Recipe can be prepared ahead to this point, covered and refrigerated up to 1 day. Bring to room temperature before proceeding.)
In medium bowl, whip egg whites until stiff but still moist. Fold into parsnip mixture.
Divide most of the mixture amongst 8 buttered (6oz./175ml) custard cups or individual souffle dishes.
Make well in each, spoon in one eighth of the jelly and cover with remaining parsnip mixture, smoothing the top. Place filled dishes in shallow pan with boiling water halfway up sides of dishes.
Bake in preheated 325 F (160) oven about 20 minutes or until slightly puffed and set on top. Serve immediately.
























I didn't bother with a food processor... I cut them in small pieces.. boiled them.. they mashed up nicely ... I even saved the lovely parsnip-y water with all the nutrients in it. I freeze all water I ever boil a veggie in.. and save it for soups.... you can't believe how much flavour it adds..not to mention nutrition.











I just filled each ramekin half full.. placed a big flat dollop of the Apple Jelly .. and then filled the ramekin with more parsnip mixture.











I served the ramekin right on the plate... it was still pretty hot... but, we were careful... peas, couscous and leftover chicken got a new lease on life with this interesting and pretty little side ....

7 comments:

George Gaston said...

Interesting combination, but definitely savory. I love to go back a try recipes of the past. I will give this one a try. Thanks

Thomas said...

Oh WOW! You have a ton of great recipes here! Thank you for visiting my blog. I will definitely have to take a closer look at yours. The artichoke chicken sounds right up my alley.

Kimmie said...

Veronica, you are so damn cute!

Lucia from Madison said...

It's fun to go through saved recipes! This looks very good and is now in my saved recipe file! Thanks for sharing. And hope you have a nice Thanksgiving!

Elenka said...

Just copied and pasted that recipe to my recipe file. Now I have to go and buy some custard cups!
Bet that jelly add just the right amount of interest to it.

Sandy said...

I forgot you have this blog! I need to come back and go through it,

Serena said...

YUM....I have GOT to try these!