Savory Carrot Souffle


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


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.
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.
Start by preheating oven to 350 degrees Farenheit. Whisk/beat the egg whites in a bowl till stiff peak. Set aside.
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.




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!


6 ramekins or 9 inch round cake pan


Sunday, January 23, 2011 - 9:46am

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