Savory Carrot Souffle

eatoplan

November 11, 2024

45

medium

6

Prepare the Carrots:

Start by cooking the carrots in a large pot of salted boiling water until tender.
Once tender, drain the water and blend the carrots with 1/2 of the milk until smooth. Set aside.

Make the Sauce:

In a small saucepan, combine the remaining milk, heavy cream, flour, salt, butter, Parmesan cheese, and nutmeg.
Stir constantly over medium heat until the mixture thickens to a creamy consistency. Set aside to cool.

Prepare the Soufflé Base:

Preheat the oven to 350°F (175°C).
In a separate bowl, whisk the egg whites until stiff peaks form. Set aside.
In a large bowl, mix the carrot puree and béchamel (white sauce) together.
Add the egg yolks one at a time, mixing well after each addition.
Gently fold in the stiff egg whites until fully combined.

Bake the Soufflé:

Grease the ramekins and pour the carrot mixture into each one.
Set the ramekins in a bain-marie (water bath) and carefully place them in the oven.
Bake for 1 hour, or until the soufflés are puffed and golden.

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Ingredients:

Adjust Servings

	3ounces butter melted
	6 carrots cored, peeled
	2large eggs
	0.75cup flour
	0.25cup heavy cream
	1cup milk
	0.5teaspoon nutmeg grated
	1cup parmesan cheese grated
	1teaspoon salt

Directions

1.

Prepare the Carrots

1. Start by cooking the carrots in a large pot of salted boiling water until tender. | 2. Once tender, drain the water and blend the carrots with 1/2 of the milk until smooth. Set aside.

Mark as complete

2.

Make the Sauce

1. In a small saucepan, combine the remaining milk, heavy cream, flour, salt, butter, Parmesan cheese, and nutmeg. | 2. Stir constantly over medium heat until the mixture thickens to a creamy consistency. Set aside to cool.

Mark as complete

3.

Prepare the Soufflé Base

1. Preheat the oven to 350°F (175°C). | 2. In a separate bowl, whisk the egg whites until stiff peaks form. Set aside. | 3. In a large bowl, mix the carrot puree and béchamel (white sauce) together. | 4. Add the egg yolks one at a time, mixing well after each addition. | 5. Gently fold in the stiff egg whites until fully combined.

Mark as complete

4.

Bake the Soufflé

1. Grease the ramekins and pour the carrot mixture into each one. | 2. Set the ramekins in a bain-marie (water bath) and carefully place them in the oven. | 3. Bake for 1 hour, or until the soufflés are puffed and golden.

Mark as complete