Savory Carrot Souffle (Souffle de Zanahoria)

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 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


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.




About Sherlly

I love food.
This entry was posted in Dinner, Lunch, Side Dish, Vegetarian and tagged , , , , , , , , , , , . Bookmark the permalink.

16 Responses to Savory Carrot Souffle (Souffle de Zanahoria)

  1. paninigirl says:

    I’m definitely going to try this-thanks so much for the recipe.

  2. 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!

  3. Riverguyd says:

    I absolutely love the souffle! and the fact that its a savory one, just makes it all the better.

    Thanks for sharing

  4. mmm! I love carrots but always fix them the same (boring) way! this is delightful

  5. Inka says:

    Gorgeous!! Just one question: what do you mean by “heavy cream”?

  6. 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

  7. jessica says:

    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.

  8. 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.

  9. Geo says:

    Sounds delicious—can’t wait to try this. Your photos are wonderful!

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