and Parsnip Mousse
lb. parsnips, peeled and cut into large pieces
About 36 fresh SORREL leaves
2 oz. butter
1/3 cup all-purpose flour
1 cup milk
1 egg separated
1 tbsp. chopped CHIVES
Salt and black pepper
Place the parsnips in a saucepan, cover and simmer for 20 minutes, until
tender. Preheat the oven to 375 degrees F. Very quickly dip each sorrel
leaf into a bowl of boiling water to blanch. Use those leaves to line
the bases and sides of 6 ramekin dishes. When the parsnips are cooked,
drain and mash them into a smooth puree. Melt butter in a pan, and flour
and cook for 2 minutes, stirring until smooth. Gradually add milk and
simmer for 2 minutes, stirring to make a smooth, thick sauce. Beat the
egg yolk into the sauce. Whisk the egg white in a bowl until soft peaks
form. Mix the sauce and parsnips together. Add the chives and seasoning.
Fold in the egg white. Divide the mixture between the lined dishes.
Place the dishes in a deep roasting pan half filled with hot water.
Bake for 50 minutes, or until golden and puffy. Turn out and serve hot.
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