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!
Ingredients:
- 6 Medium Size Carrots, peeled, cored, and cut 1 inch
- 1 1/2 Tbsp All-Purpose Flour
- 1/2 Cup Milk
- 1/4 Cup Heavy Cream
- 1/2 Tsp Nutmeg, grated or ground
- 1/2 Tsp Salt
- 1 1/2 Tbsp Unsalted Butter
- 1 Cup Parmesan Cheese, grated
- 6 Eggs, separated
Preparation:
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.
-Sherlly
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I’m definitely going to try this-thanks so much for the recipe.
You’re welcome paninigirl! Your Tomini Electtrici looks delish, one i’ll have to try!
I’m trying to eat more veggies in 2011–and I could easily do it if all veggie sides were as delicious as this one looks!
Thanks! Go for it =)
I absolutely love the souffle! and the fact that its a savory one, just makes it all the better.
Thanks for sharing
mmm! I love carrots but always fix them the same (boring) way! this is delightful
Gorgeous!! Just one question: what do you mean by “heavy cream”?
heavy cream is cream to make whipped cream. In spanish it’s called crema de leche. Hope this helps =)
i love carrots and always looking for new idea to cook them. your souffle looks and sounds delicious.
thanks for sharing
have a wonderful weeeknd
i don’t have ramekins. do you think i could successfully make these using a muffin tin or a spring form pan? i might just buy some ramekins, despite not exactly having the room for them.
Yeah! Just make sure to grease the molds very well. You can even pour the batter in a 9in square or circle cake pan. Good luck!
I made these the other night and they were fabulous! I did have a bit of trouble getting them out even though I greased my ramekins with lard. Thanks for the recipe.
Oh thats great! Hmm weird it still got stuck… Glad you liked it!
Sounds delicious—can’t wait to try this. Your photos are wonderful!
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