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 ....