Savory carrot souffle
A creamy and flavorful Savory Carrot Souffle that serves 6 and costs 81 cents per serving. This Mediterranean dish is a great source of vitamins and minerals. Perfect for a holiday gathering or as a side dish for a special dinner.
Ingredients
US
butter
3 ounces
carrots
6
free range eggs
2 large
flour
0.75 cup
cream
0.25 cup
milk
1 cup
ground nutmeg
0.5 tsps
parmigiano reggiano
1 cup
salt
1 tsp
Method
- 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.
Nutrition:
331 kcal
Carbs
20 g
Fat
22 g
Protein
11 g
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