Parsnip Souffles with Herbal Cream
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Health Score:
83 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
241
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 241 cal. | (11 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 3.4 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 551 mg | (14 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 151 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- for the souffles
- 500 grams Parsnips
- 1 small onion
- salt
- 50 grams Whipped cream
- 3 eggs
- for the herb cream
- 250 grams Whipped cream
- salt
- 2 Tbsps mixed chopped Fresh herbs (such as Burnet, sorrel, parsley, dill)
Preparation steps
1.
For the souffles: Preheat oven to 190°C (approximately 375°F). Rinse and peel the parsnips, cut into slices and cook until tender in boiling salted water with the chopped onion. Puree the vegetables and mix in the cream and eggs. Pour this mixture into six buttered ramekins. Put the ramekins into a deep baking dish, then fill the dish halfway up the ramekins with hot water. Bake about 20 minutes. Remove from the ramekins while still hot.
For the herb cream: While soufles are baking, mix the sour cream with salt and the finely chopped herbs.
2.
Serve warm, topped with the herb cream.
