Savory Carrot Souffle
By: Sherlly Ontiveros
Published: Sunday, January 23, 2011 - 9:46am

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.

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!