This is a variation of my other recipe, Easy Chocolate Souffle, that I experimented with today. The recipe is very easy and the flavor is surprisingly complex - the baby carrots add sweetness and the garlic and cheese add a savory kick.
Provided by Peg
Categories Side Dish Vegetables Onion
Time 1h55m
Yield 4
Number Of Ingredients 11
Steps:
- Grease bottoms and sides of each ramekin with 1 teaspoon butter.
- Combine shredded onion and carrots in a large bowl. Add 1/2 cup melted butter; mix thoroughly. Stir in Parmesan cheese and garlic powder; mix well to combine.
- Combine eggs, egg yolks, and sugar in another large bowl; beat with an electric mixer until smooth. Gradually blend in enough flour to make a smooth batter. Beat in onion mixture on low speed until thoroughly incorporated. Fold in mozzarella cheese.
- Divide batter among ramekins, filling them almost to the top. Refrigerate until firm, 1 to 3 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until souffle batter puffs up above the edge of the ramekins, about 30 minutes.
Nutrition Facts : Calories 785.8 calories, Carbohydrate 76.4 g, Cholesterol 443 mg, Fat 43.2 g, Fiber 4.6 g, Protein 24.7 g, SaturatedFat 24.6 g, Sodium 637 mg, Sugar 32.6 g
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