Carrot Soufflé
🛒Ingredients (Grocery List)
3 tbsp Butter, plus more for brushing
Salt
1-pound Carrots, peeled and thinly sliced
2 Onions, thinly sliced
3 tbsp all-purpose Flour
1 1/2 cups Milk
Pinch of Sugar
Pepper
2 large Eggs, separated
🍴Serves: 4
⏰Prep Time: 20 min
⏱️Cook Time: 40 min
🥣Instructions
1. Preheat the oven to 400 degrees.
2. Generously brush a soufflé dish with Butter.
3. In a large saucepan, bring 2 cups of Salted water to a boil. Add the Carrots and Onions and cook until tender, about 15 minutes. Drain. Puree the vegetables using a food mill or food processor.
4. In a medium saucepan, melt the 3 tablespoons of Butter over medium heat. Whisk in the Flour until it starts foaming. Whisk in the Milk. Season with the Sugar, Salt and Pepper. Bring to a boil, whisking, then reduce the heat to very low and cook until thickened. Remove the pan from the heat and beat in the Carrot puree and Egg yolks.
5. In a large bowl, beat the Egg Whites with a pinch of Salt until stiff. Beat one-quarter of the Egg Whites into Carrot mixture, then fold this lightened mixture into the remaining Whites.
6. Scrape the Carrot mixture into the soufflé dish, filling it three-quarters full. Transfer to the oven and bake until risen and browned, about 35 minutes. Serve immediately.
