FrenchStarter
Savory Carrot Souffle
This savory carrot souffle is a light, airy dish that makes a nice starter or side. It's built on a creamy base of pureed carrots and a simple white sauce, brightened with nutmeg and Parmesan, then lightened with folded egg whites. Baked gently in a water bath, it emerges puffed and golden. It takes about an hour in the oven, so plan accordingly.
Method
5 steps · 45 min total
- 01
Cook Carrots and Make Sauce
First, get the oven going: preheat it to 350 degrees Farenheit.
Next, cook the carrots in salted boiling water until they're tender enough to easily pierce with a fork. Drain them well, then blend or pulse the cooked carrots with 1/2 of the milk until the mixture is completely smooth. Set this puree aside.
In a small saucepan, combine the remaining milk with the heavy cream, flour, salt, butter, Parmesan cheese, and nutmeg. Stir continuously over medium heat until the sauce thickens to a consistency that coats the back of a spoon. Take it off the heat and let it cool down a bit.
