Savory Carrot Souffle

Ingredients

Ingredients:
1 inch 6 Medium Size Carrots, peeled, cored, and cut
1 1/2 tablespoons All-Purpose Flour
1/2 cup Milk
1/4 cup Heavy Cream
1/2 teaspoon Nutmeg, grated or ground
1/2 teaspoon Salt
1 1/2 tablespoons Unsalted Butter
1 cup Parmesan Cheese, grated
6 Eggs, separated

Preparation

1
Start by cooking the carrots in salted boiling water until tender. Once tender drain all the water and pulse/blend the carrots with 1/2 of the milk till smooth. Set aside.
2
In a small sauce pot start cooking the rest of the milk, heavy cream, flour, salt, butter, parmesan cheese, and nutmeg. Stir till thick consistency. Set aside to cool.
3
Start by preheating oven to 350 degrees Farenheit. Whisk/beat the egg whites in a bowl till stiff peak. Set aside.
4
Mix the carrot puree and white sauce (bechamel) together and add in the yolks one at a time, then fold in the stiff egg whites. Pour mixture in pre-greased ramekins and set in a bain-marie (water bath). Bake for 1 hour.

Tools

 



About

This souffle is versatile. Everyone eats carrots and when made into a savory cheesy souffle…..Um…Amazing! This recipe is easy, healthy, great as a side dish, and of course delicious, I won’t share anything on this blog I do not like and sure about others not liking. So go for it!

Yield:

6 ramekins or 9 inch round cake pan

Added:

Sunday, January 23, 2011 - 9:46am

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