Carrot souffle –Today, I want to share a delightful recipe that’s sure to impress your family and friends: Roasted Carrot Soufflé. It’s a unique twist on a classic dish and brings a burst of flavor to your table. The combination of creamy textures and the natural sweetness of carrots makes this soufflé not only delicious but also a feast for the eyes!
Roasted Carrot Soufflé
Before we dive into the recipe, let’s appreciate this stunning image of the dish.
Ingredients
To make this fabulous dish, you’ll need the following ingredients:
- 2 cups of roasted carrots, puréed
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 3 large eggs, separated
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Pinch of nutmeg (optional)
Instructions
Now that you have everything prepared, let’s get cooking:
- Preheat your oven to 375°F (190°C).
- First, roast the carrots in the oven until tender, about 25 minutes. Let them cool slightly before puréeing them until smooth.
- In a saucepan over medium heat, melt the butter. Stir in the flour and cook for about a minute, creating a roux.
- Gradually whisk in the milk, stirring constantly to avoid lumps. Cook until the mixture thickens, then remove from heat.
- In a mixing bowl, beat the egg yolks and add in the carrot purée, cheese, salt, pepper, and nutmeg. Mix well.
- Fold the thickened milk mixture into the carrot mixture until combined.
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the carrot mixture, being careful not to deflate them.
- Pour the mixture into a greased soufflé dish, filling it about three-quarters full.
- Bake for 25-30 minutes or until the soufflé is puffed and golden brown on top.
- Serve immediately and enjoy the compliments!
This Roasted Carrot Soufflé is not only a fantastic side dish but can also stand alone as a centerpiece for a light meal. Give it a try, and I promise it will become a new favorite in your kitchen!