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🍰 Savory Parsnip Puddings with Chive Dip

380 kcal · 30 min · 4 servings

Ingredients

• 400 g parsley root
• 700 ml vegetable broth
• salt
• pepper (from the mill)
• nutmeg (freshly grated)
• 2 eggs
• 150 g crème double
• butter (for the ramekins)
• 300 g plain yogurt
• 100 g sour cream
• 1 bunch chives (in rings)
• lemon juice

Instructions

1. 1. Peel the parsnips and wash them thoroughly.
2. 2. Cut the roots into small cubes.
3. 3. Place the parsnip cubes into boiling vegetable broth.
4. 4. Simmer the roots for about 20 minutes.
5. 5. Drain the roots and reserve the broth.
6. 6. Puree the parsnips with about 100 milliliters of the reserved broth.
7. 7. Season the puree with salt, pepper, and nutmeg.
8. 8. Preheat the oven to 180 degrees Celsius with top and bottom heat.
9. 9. Separate the eggs into yolks and whites.
10. 10. Mix the vegetable puree with the egg yolks and the crème double.
11. 11. Taste the mixture and adjust the seasoning if needed.
12. 12. Whip the egg whites until stiff.
13. 13. Gently fold the stiff egg whites into the vegetable mixture.
14. 14. Grease small ovenproof molds with butter.
15. 15. Distribute the pudding mixture evenly among the molds.
16. 16. Place the molds into a larger baking dish.
17. 17. Fill the baking dish with boiling water.
18. 18. Ensure the water reaches halfway up the sides of the molds.
19. 19. Bake the puddings in the preheated oven for about 30 to 35 minutes.
20. 20. Mix the yogurt with the sour cream for the dip.
21. 21. Add the finely chopped chives to the yogurt mixture.
22. 22. Season the dip with salt, pepper, and lemon juice.
23. 23. Unmold the finished puddings onto plates.
24. 24. Serve the puddings with the chive dip.

Nutrition per serving

• kcal: 380
• Protein: 12 g · Fett/Fat: 32 g · Carbs: 12 g