Minted Parsnip Souffle

• 3 eggs
• 3 tablespoons butter, divided
• 3 tablespoons all-purpose flour, divided
• 1-1/2 pounds medium parsnips, peeled and sliced
• 2 tablespoons finely chopped onion
• 1/2 cup water
• 2 teaspoons lemon juice
• 3 tablespoons sugar
• 1 teaspoon salt
• 1 cup half-and-half cream
• 2 tablespoons minced fresh mint

1. Separate eggs; let stand at room temperature for 30 minutes. Grease six 8-oz. ramekins with 1 tablespoon butter and dust with 1 tablespoon flour.
2. Place the parsnips, onion and water in a large microwave-safe bowl. Cover and microwave on high for 5-7 minutes or until parsnips are tender. Let stand for 5 minutes; drain. Place parsnip mixture and lemon juice in a food processor; cover and process until blended. Set aside.
3. In a small saucepan over medium heat, melt remaining butter. Stir in the sugar, remaining flour and salt until blended. Gradually whisk in cream. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Transfer to a large bowl; stir in mint.
4. Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Allow to cool slightly. Stir in parsnip mixture.
5. In another bowl with clean beaters, beat egg whites until stiff peaks form. Stir a fourth of the egg whites into egg yolk mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dishes.
6. Bake at 350u0b0 for 20-25 minutes or until the tops are puffed and center appears set. Serve immediately.

eggs, butter, allpurpose flour, parsnips, onion, water, lemon juice, sugar, salt, cream, fresh mint

Taken from www.tasteofhome.com/recipes/minted-parsnip-souffle/ (may not work)