Carrot Parsnip Soufflé recipes

Name: Carrot Parsnip Soufflé recipes
Ingredients: 1 to 2 teaspoons extra-virgin olive oil; ½ cup carrots (cooked, seasoned, and puréed); ½ cup parsnips (cooked, seasoned, and puréed); Butter, plus 2 tablespoons freshly grated Parmesan, for the dish; 3 tablespoons unsalted butter; ¼ cup diced shallots; 3 tablespoons whole-wheat pastry flour; 1 ¼ cups warm milk; sea salt; ground pepper; pinch of cayenne; pinch ground nutmeg; 1 thyme sprig, leaves only; 4 egg yolks; ¾ cup grated Gruyère cheese (goat’s milk Gruyère is especially good here); 2 ounces crumbled fresh goat cheese; 6 egg whites