Savory Carrot Souffle

Name: Savory Carrot Souffle
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: mediterranean
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

“You can never have too many hor d'oeuvre recipes, so give Savory Carrot Souffle a try. This recipe serves 6 and costs 81 cents per serving. One portion of this dish contains roughly 12g of protein, 23g of fat, and a total of 332 calories. 2 people were impressed by this recipe. Head to the store and pick up butter, milk, heavy cream, and a few other things to make it today. Not a lot of people really liked this Mediterranean dish. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. Overall, this recipe earns a good spoonacular score of 40%. Similar recipes include Savory Carrot Souffle, Savory Potato Soufflé, and Thanksgiving Savory Bacon Butternut Squash Souffle.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Butter3 oz
CarrotsMedium, peeled, cored, and cut6
Eggslarge2 large
Flour¾ cup
Heavy cream¼ cup
Milk1 cup
Nutmeggrated or ground½ tsp
Parmesan cheesegrated1 cup
Salt1 tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 45 min

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.

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