Carrot Soufflé
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Created: 10/6/2023
Prep Time: 30 minutes
Cook Time: 35 minutes
Prep Time: 30 minutes
Cook Time: 35 minutes
This savory and fluffy soufflé is a perfect side dish for any dinner table, with its vibrant color and delicate flavor. The sweetness of the carrots is balanced perfectly with the earthy nutmeg, giving the dish a unique and flavorful profile.
Ingredients:
Yield: 4-6 servings
2 cups of carrots, peeled and chopped into 1-inch pieces
2 tablespoons of unsalted butter
2 tablespoons of all-purpose flour
1 cup of whole milk
1/2 teaspoon of ground nutmeg
3 large eggs, separated
1/2 teaspoon of salt
1/4 teaspoon of black pepper
Instructions:
Step 1
Preheat the oven to 375°F.
Preheat the oven to 375°F.
Step 2
Fill a medium saucepan with water and bring it to a boil over high heat. Add the chopped carrots to the boiling water and cook for 15-20 minutes, or until the carrots are tender and can be easily mashed with a fork.
Fill a medium saucepan with water and bring it to a boil over high heat. Add the chopped carrots to the boiling water and cook for 15-20 minutes, or until the carrots are tender and can be easily mashed with a fork.
Step 3
While the carrots are cooking, start on the Bechamel sauce. In a separate saucepan, melt the butter over medium heat. Once melted, stir in the all-purpose flour and cook for 2-3 minutes or until the mixture has turned golden brown.
While the carrots are cooking, start on the Bechamel sauce. In a separate saucepan, melt the butter over medium heat. Once melted, stir in the all-purpose flour and cook for 2-3 minutes or until the mixture has turned golden brown.
Step 4
Slowly add the milk to the flour mixture while whisking constantly to prevent any lumps from forming. Continue to cook the mixture, whisking constantly, for 5-7 minutes or until it has thickened and coats the back of a spoon.
Slowly add the milk to the flour mixture while whisking constantly to prevent any lumps from forming. Continue to cook the mixture, whisking constantly, for 5-7 minutes or until it has thickened and coats the back of a spoon.
Step 5
Once the carrots are done cooking, drain them and mash them in a large mixing bowl. Add the nutmeg, egg yolks, salt, and pepper to the bowl and mix until combined.
Once the carrots are done cooking, drain them and mash them in a large mixing bowl. Add the nutmeg, egg yolks, salt, and pepper to the bowl and mix until combined.
Step 6
Gradually mix in the Bechamel sauce and continue to stir until everything is well-combined and there are no lumps.
Gradually mix in the Bechamel sauce and continue to stir until everything is well-combined and there are no lumps.
Step 7
In a separate mixing bowl, beat the egg whites until they form stiff peaks. Carefully fold the egg whites into the carrot mixture, being careful not to overmix and deflate the egg whites.
In a separate mixing bowl, beat the egg whites until they form stiff peaks. Carefully fold the egg whites into the carrot mixture, being careful not to overmix and deflate the egg whites.
Step 8
Pour the mixture into a 2-quart soufflé dish and smooth the top with a spatula. Place the dish in the preheated oven and bake for 30-35 minutes or until the soufflé is puffed up and golden brown.
Pour the mixture into a 2-quart soufflé dish and smooth the top with a spatula. Place the dish in the preheated oven and bake for 30-35 minutes or until the soufflé is puffed up and golden brown.
Step 9
Serve the soufflé immediately while it is still hot and fluffy. Enjoy as a side dish with your favorite main course!
Serve the soufflé immediately while it is still hot and fluffy. Enjoy as a side dish with your favorite main course!