Bramley Apple and Parsnip Soufflé

Looking for an alternative accompaniment to your roast game or poultry over the festive period? Why not try this recipe? Some of this can be prepared in advance and refrigerated or frozen. This accompaniment resembles a cross between bread and apple sauce. This kills two birds with one stone in our case. I love apple sauce but my Official Taster is a bread sauce man.

Ingredients - serves 8

2lb (1kg) parsnips 2oz (50g) chopped walnuts
1lb (450g) Bramley apples 2 tablespoons single cream
Grated rind and juice of ½ lemon 2 tablespoons port
2 tablespoons caster sugar 3 eggs, separated
1 tablespoon brown sugar Salt and freshly ground black pepper


  1. Peel the parsnips and chop into large chunks.
  2. Cook in boiling salted water until the parsnip is soft. Drain well.
  3. Peel, core and slice the apples.
  4. Place in a saucepan along with 1 tablespoon of water and the lemon juice and rind.
  5. Cover and cook gently for 10 mins, stirring frequently.
  6. Remove from heat and beat in the caster sugar.
  7. Put the drained parsnip into a liquidiser and puree.
  8. Blend in the apple puree. This mixture can be refrigerated for one day or frozen for one month at this point.
  9. Blend in the brown sugar, walnuts, cream, port and egg yolks and beat until well mixed and smooth.
  10. Whisk the egg whites until stiff enough to form peaks and fold gently into the mixture.
  11. Butter a large soufflé dish and pour in the mixture.
  12. Bake in the centre of the oven at 200ºC/400ºF/Gas Mark 6 for 25 mins.


Bramley Apples