Carrot Souffle

Name: Carrot Souffle
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 3 Tbsps butter; 473 milliliters sliced carrots; 1 teaspoons cream of tartar; 6 egg whites; 4 egg yolks; 3 Tbsps all-purpose flour; 177 milliliters milk; 1 Dash hot pepper sauce or 1/8 teaspoon pepper; 1 teaspoons salt

Carrot Souffle is a vegetarian recipe with 6 servings. This recipe covers 10% of your daily requirements of vitamins and minerals. This side dish has 155 calories, 7g of protein, and 10g of fat per serving. A mixture of butter, carrots, egg yolks, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes.

Instructions

Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender.

Ingredients you will need

Carrot

Water

Equipment you will use

Sauce Pan

Drain.

Place carrots in a food processor or blender; cover and process until pureed. Measure 1 cup and set aside.

Ingredients you will need

Carrot

Equipment you will use

Food Processor

Blender

For white sauce, melt the butter in a saucepan. Stir in the flour, salt and pepper sauce until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Ingredients you will need

Salt And Pepper

Butter

All Purpose Flour

Sauce

Milk

Equipment you will use

Sauce Pan

Remove from the heat; set aside.

In a small bowl, beat egg yolks until thick and lemon-colored.

Ingredients you will need

Egg Yolk

Lemon

Equipment you will use

Bowl

Add 1/3 cup white sauce; mix well. Return all to the pan, stirring constantly. Cook and stir for 1-2 minutes. Stir in the pureed carrots; mix well. Cool completely, about 30 minutes.

Ingredients you will need

Carrot

Sauce

Equipment you will use

Frying Pan