A light and fluffy carrot soufflé, perfect as a side dish or a light main course.
Prep Time
20min
Cook Time
45min
Total Time
1hr 5min
Ingredients
5 Servings
(1 serving = 1 portion)
- 3pieceEggs, separated
- 1cupChopped, cooked carrots
- 1cupMilk
- 2tbspButter or margarine
- 2tbspFlour
- Salt to taste
Prep Time
20min
Cook Time
45min
Total Time
1hr 5min
How to make Carrot Soufflé
Make a white sauce by melting the butter in a saucepan, adding the flour, and gradually stirring in the milk until thickened.
Beat the egg yolks until thick and lemon-colored.
Add the white sauce and chopped, cooked carrots to the beaten egg yolks.
Beat the egg whites until stiff peaks form.
Gently fold the beaten egg whites into the white sauce and carrot mixture.
Pour the mixture into a buttered baking dish.
Bake in a moderate oven (275 to 300 degrees Fahrenheit) for 45 minutes.
Tips & Tricks
Ensure the egg whites are beaten to stiff peaks for a light and airy soufflé.
Fold the egg whites gently to avoid deflating the mixture.
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