Peel and rinse the parsley roots and cook in a little salted water for about 20 minutes until tender. Drain, steam and press twice through a sieve.
Preheat the oven to 200 degrees (fan 180 degrees, gas mark 3). For the water bath, place a large shallow saucepan on the bottom rack and fill about 2 fingers high with water. Grease serving dishes for soufflé or cups extensively.
Rinse the parsley, dry well and chop very finely. Divide the butter into flakes. Separate the eggs. Whip the egg whites with salt until stiff.
Mix the root puree in order with the parsley, butter flakes, the pepper, salt, egg yolks and nutmeg. Finally, heartily stir in 1/3 of the egg whites. Gently stir in the rest with a whisk.
Fill each of the greased ramekins three-quarters full with the soufflé mixture.
Place the ramekins in the water bath in the stove. Cook the soufflés for 15 to 20 minutes, until they have risen high and are lightly browned. Do not open the stove to check until after 15 min. or the soufflés may collapse.
Serve immediately.
Herbert Schmitt (2:2446/430.7) **
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