Name: Carrot Pudding Souffles With Buttered Spring Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 16 baby carrots, peeled and trimmed; 1 bay leaf; 907 grams carrots, peeled and cut into 1/2-inch pieces (about 4 cups); 8 servings Coarse salt; 4 larges egg whites; 6 larges egg yolks; 6 Tbsps all-purpose flour; 0 teaspoons ground ginger; 237 milliliters heavy cream, plus more if needed for reheating souffles; 0 teaspoons freshly grated nutmeg; 8 servings Freshly ground pepper; 59 milliliters small shallot, thinly sliced (about; 32 sugar snap peas, trimmed, strings removed, plus pea shoots for garnish; 118 milliliters (1 stick) unsalted butter, plus more for ramekins; 591 milliliters whole milk

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Carrot Pudding Souffles With Buttered Spring Vegetables

One portion of this dish contains roughly 9g of protein, 29g of fat, and Spring will be even more special with this recipe. If you have butter, bay leaf, coarse salt, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes.