Carrot Soufflé
An intriguing, light, twist on your classic cheese souffle using shredded carrots, Carrot Souffle is a fun dinner treat!
Servings: 4 people
Calories: 218kcal
Ingredients
- 3 tablespoon salted butter
- 3 tablespoon unbleached all-purpose flour
- ½ c milk
- ½ c chicken broth (we prefer low sodium)
- 5 eggs, separated
- 1 ⅓ c carrots, pureed in a food processor
- 1 tablespoon onion powder
- 1 tablespoon parsley
- ⅛ teaspoon thyme
- 1 teaspoon salt
- Pinch ground white pepper
- Pinch cream of tartar
Instructions
- Melt butter in a small saucepan over medium heat. Whisk in flour until smooth, then add in milk and chicken broth. Heat, stirring until thickened (5-7 min).
- Beat the egg yolks in a small bowl. Add a little of the warm custard mixture slowly to the yolks, stirring constantly. Stir the tempered yolks into the saucepan. Heat and stir 1-2 minutes over low heat.
- Remove the custard from the heat and stir in pureed carrots, onion, parsley, thyme, salt, and white pepper. Set mixture in the refrigerator to cool to room temperature, stirring often.
- Preheat your oven to 350F.
- In a large bowl, beat egg whites until frothy. Add cream of tarts and beat until the mixture just barely forms stiff peaks form.
- Fold the egg whites into the vegetable mixture, gently, by making S-shaped scooping and pressing motions. (It is ok if some streaks of white remain.)
- Spoon mixture into an ungreased 5 c soufflé dish, or into smaller ramekins.
- Bake, uncovered on the center rack for 35-45 min for a large dish, or 25-35 min for the smaller dishes.
- When the soufflé is done it will be puffy and browned.
- Serve immediately.
Nutrition
Calories: 218kcal | Carbohydrates: 11.6g | Protein: 9.8g | Fat: 15.1g | Saturated Fat: 7.6g | Cholesterol: 230mg | Sodium: 856mg | Fiber: 1.3g | Sugar: 4.3g