Savory Carrot Souffle
Savory Carrot Souffle is a hor d'oeuvre that serves 6. For 81 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 12g of protein, 23g of fat, and a total of 332 calories. This recipe is typical of Mediterranean cuisine. It is brought to you by Foodista. This recipe is liked by 2 foodies and cooks. If you have butter, milk, parmesan cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 46%, which is solid. If you like this recipe, you might also like recipes such as Savory Carrot Souffle, Savory Potato Soufflé, and Thanksgiving Savory Bacon Butternut Squash Souffle.
Servings: 6
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
3 ounces melted butter
6 Medium Size Carrots, peeled, cored, and cut
2 large eggs
3/4 cup flour
1/4 cup Heavy Cream
1 cup milk
1/2 teaspoon Nutmeg, grated or ground
1 cup Parmesan Cheese, grated
1 teaspoon salt
Equipment:
pot
oven
whisk
bowl
double boiler
ramekin
Cooking instruction summary:
- 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.
Step by step:
1. 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.
2. Whisk/beat the egg whites in a bowl till stiff peak. Set aside.
3. 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.
4. Pour mixture in pre-greased ramekins and set in a bain-marie (water bath).
5. Bake for 1 hour.
Nutrition Information:
covered percent of daily need
