Parsnip Souffles - bread crumbs

Method

• Butter 6 small ramekins or ovenproof coffee cups.
• Dust each with bread crumbs.
• (This helps the souffle to have something to grab onto as it rises.)
• Preheat the oven to 375F.
• Peel the parsnips and cut into 2-inch lengths.
• Cook in a large pot of boiling salted water until tender, 15 to 20 minutes.
• Drain thoroughly.
• Transfer the parsnips to a food processor and cool slightly, about 15 minutes, with the lid of the processor removed.
• Add the butter, milk, and flour.
• Puree until smooth.
• Add the egg yolks, cheese, rosemary, and salt.
• Process to thoroughly combine.
• Transfer the mixture to a large mixing bowl and set aside.
• In the bowl of an electric mixer, whip the egg whites until stiff.
• Carefully fold the whites into the parsnip mixture in 3 batches.
• Divide the mixture among the prepared ramekins.
• Place the ramekins on a baking sheet.
• Bake for 30 minutes until puffed and slightly golden.
• Serve immediately.