Best Carrot Soufflà Recipes
CARROT BUTTERMILK SOUFFLé -- GLUTEN FREE
Categories Egg Appetizer Bake Sauté Vegetarian Quick & Easy Wheat/Gluten-Free Dinner Lunch Casserole/Gratin Carrot Summer Winter Kosher
Yield 3-4 people
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Butter 2 quart soufflé dish. Cook carrots until soft in pan of water & salt. Then put them through food processor. Sauté shallots in 5 tablespoons of butter. Mix in flour and seasonings. Slowly mix in buttermilk and sugar. Cook over low heat for a few minutes â the roux should be quite thick. Turn off heat and add egg yolks. Mix well. Mix in goat cheese. Set aside for a few minutes to cool. Add processed carrots. Whip egg whites till frothy. Fold in buttermilk mixture. Pour into buttered dish and bake for about 35 minutes. While the soufflé is baking sauté mushrooms in butter and salt and butter. Serve hot soufflé with mushrooms on the side and a green salad.
CARROT SOUFFLé
Okay, if you are like me, you'll hear the word "soufflé" and think, "too much work, too hard." Let me assure you that not only is this carrot soufflé as easy as they come, it's gobsmacking good. My father made a half batch a couple weeks ago and the three of us devoured it within minutes. He then made a full batch a few days ago, left for an hour and returned to find a third of it gone (that would be my doing). "Hey, you know it serves eight!" Uh huh. Or just the three of us. The rest was gone by the end of the day. Dad found the recipe in a recent issue of House Beautiful. The recipe credit goes to Sam Beall, author of The Blackberry Farm Cookbook: Four Seasons of Great Food and the Good Life. Other than its impossible-to-screw-up-ness and over-the-top deliciousness, I also love how easily this recipe lends itself to adaptations. I want to make a parsnip version of it (maybe with a bit of horseradish and parsley). Or one could dress it up further with a touch of ginger or thyme.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter a 2-quart baking dish and set aside.
- Place carrots in a saucepan and cover with an inch of water. Add about 1 teaspoon of salt to the water. Bring to a boil and cook for about 10 minutes, or until the carrots are tender. Strain the carrots and purée in a food processor or with an immersion blender.
- Place carrot purée in a large bowl. Slowly add in the milk, a little at a time, whisking after each addition so that the mixture stays smooth, not lumpy. Mix in the saltine cracker crumbs, the grated cheese, onion, butter, Kosher salt, cayenne, and black pepper.
- In a separate bowl, whip up the eggs until frothy. Then whisk them into the carrot purée mixture.
- Transfer the mixture into the prepared baking dish. Bake for 40-45 minutes, until puffed up a bit and lightly golden.
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