Carrot Soufflé

Name: Carrot Soufflé
Total time: 1800 s
Yield: 4-6 people
Ingredients: 1 3/4 lbs carrots (about 800 grams); 6 eggs; 7 tablespoons butter (about 100 grams); 1/3 cup flour (about 40 grams); 1 cup milk (about 25 cl); 1/4 cup grated cheese (about 20 grams)

Alexis Leroux @Alexis

A warming appetizer that feels good 😊.

Alexis Leroux @Alexis

A warming appetizer that feels good 😊.

Saved

Ingredients

30 mins

4-6 people

1 3/4 lbscarrots (about 800 grams)
6eggs
7 tablespoonsbutter (about 100 grams)
1/3 cupflour (about 40 grams)
1 cupmilk (about 25 cl)
1/4 cupgrated cheese (about 20 grams)

Saved

Steps

30 mins

1

Preheat the oven to 400°F (200°C).
2

Peel the carrots, steam them, and mash into a fine puree with minimal water. Let it cool to room temperature.
3

Separate the egg whites from the yolks, and add the yolks to the cooled carrot puree.
4

In a saucepan, melt the butter, then add the flour all at once and cook over low heat for about 3 minutes. Gradually pour in the milk while stirring. Season with salt and pepper, and let it thicken while whisking over low heat, being careful not to let it stick to the bottom.
5

Mix this preparation with the carrot puree and add the cheese.
6

Beat the egg whites until stiff peaks form and gently fold them into the mixture.
7

Divide the batter into buttered soufflé dishes (large ramekins) and bake for 30 minutes. ⚠️ Do not open the oven door during baking ⚠️ Enjoy your meal.
8