Ingredients

• 25g unsalted butter, plus extra
• 300ml milk
• 250g parsnips, peeled and roughly chopped
• 3 medium eggs
• 25g plain flour + extra for dusting
• 100g Stilton cheese
• 2 Tbsp Parmesan, grated

Directions

• Preheat the oven to 190°C / 170°C fan. Place a roasting tin in the oven.
• Brush 8 x 100ml ramekins with melted butter, then coat the inside with a thin layer of flour. Tap to remove the excess flour.
• Steam the parsnip until soft. Remove from the heat, leave to cool, then blitz in a food processor until almost puréed.
• Separate the 3 eggs and set aside.
• In a medium pan, melt 25g unsalted butter. Stir in 25g plain flour. Cook for a few minutes, stirring all the time. Whisk in the milk to make a smooth sauce.
• Bring to the boil and simmer for 2 minutes. Remove from the heat, cool slightly, and stir in 100g crumbled Stilton, the parsnip purée and the egg yolks. Season with salt and pepper. Cover and leave to cool slightly.
• Whisk the egg whites in a clean bowl until they form soft peaks. Gently fold a spoonful into the parsnip and cheese sauce. Repeat until all the egg white has been folded in.
• Divide the mixture between the ramekins, top with a small amount of grated parmesan and level the top.
• Use a sharp knife to run around the inside edge of the soufflés and place in the hot roasting tin. Pour in hot water until it comes half way up the side of the ramekins.
• Bake for 15-20 minutes, or until puffed up and golden.
• Remove from the oven, take the soufflés out of the roasting tin and allow to cool slightly.