Comments on: Parsnip Soufflés

By: 济南二手房

济南二手房 — Sun, 03 Jan 2010 15:16:54 +0000

济南二手房网来参观过了，博主的博客还不错，留个脚印，以后还能来，呵呵。

By: Carrot Souffle « Voila!

Carrot Souffle « Voila! — Sun, 03 Jan 2010 14:43:34 +0000

[...] January 3, 2010 by Emily I love vegetable souffles. They make an excellent side dish to any meal and are super easy to make. You might be thinking: oh souffle, too fancy, too complicated. Think again my friend! It’s amazing that an easy combination of vegetables, spiced and whipped eggs can yield such a delightful dish. If you’re not into carrots (or are allergic like my brothers), then try this parsnip souffle. [...]

By: Jennie

Jennie — Wed, 25 Feb 2009 23:37:47 +0000

Dana – Thanks! I’ll have to look up that basic recipe and practice more souffles!

By: Jennie

Jennie — Wed, 25 Feb 2009 23:33:33 +0000

Adelina - Thanks for the lovely comment. It is sea holly (Eryngium> in the pictures. I did not grow this particular bit myself although I do have a plant in my garden that blooms in the spring/summer. They're really rather weedy plants when they're happy so very easy to grow. I tend to hesitate to advise you to try it though as they are more of a cold climate plant. That being said, I don't really know that they won't grow in TX. I'm going to check my big ol' encyclopedia of plants and see if it mentions anything. What USDA hardiness zone are you in? In zones 7 or 8, I think they'd do just fine.

By: Jennie

Jennie — Wed, 25 Feb 2009 23:20:26 +0000

Eggsonsunday – Good to know that souffles imporve with practice. I’ll use the ramekins next time. Those are indeed sea holly in the picture. Though, if you go by latin names, they’re Eryngiums , not Echinops . I often associate the two myself even though they’re in different plant families. Eryngiums are actually in the celery family! Weird, huh?

By: Dana

Dana — Wed, 25 Feb 2009 21:40:19 +0000

First of all, your photos (all of them!) are just gorgeous.

I have made fairly basic souffles from a Food and Wine recipe and they turned out fantastic. One was basic and the other had shiitake mushrooms and Gruyere cheese. I was nervous about making them but the turned out awesome. I did use flat bottomed ramekins and they didn’t fall as much.

By: eggsonsunday

eggsonsunday — Wed, 25 Feb 2009 16:59:16 +0000

What a great idea to do parsnip souffles…I just began making more souffles this past year, too. They’re so magical. The straight-sided ramekins have worked well for me so far, but I think your cups look very pretty. Gorgeous pictures, as always! Is that echinops or sea holly in the top photos?

By: Lauren

Lauren — Wed, 25 Feb 2009 14:01:51 +0000

Your souffles look lovely!

I grew up in an area outside of Philly with a lot of open land, so I’m no stranger to cross-country skiing – love it!

By: Adelina

Adelina — Tue, 24 Feb 2009 17:44:59 +0000

Parsnip Souffle…hmmm…very very interesting! Definitely looks very attractive!

Love your picture, espcially the addition of the sea holly. Do you grow them yourself? How difficult is it to grow these? I love sea holly and want to know if it’s suitable to grow where I live, which is in Texas.

By: Jennie

Jennie — Tue, 24 Feb 2009 13:11:24 +0000

De – I’m so pleased that you remember the rutabaga revolution!! I can hear the drums beating and the chants for “wadda we want?” “more rutabaga!” even as I type. Rutabaga Gratin, eh? Where might one find that recipe…. ?