Dish
Soufflé aux carottes
Carrot Soufflé
Soufflé aux carottes is made by pureeing cooked carrots and then mixing them with eggs, cream, and spices. The mixture is then baked in a soufflé dish until it rises and becomes golden brown. The dish is typically served with a side of salad or roasted vegetables. It is a great source of protein and vitamins.
Origins and history
Soufflé aux carottes has been a staple in French cuisine for centuries. It is often served as a side dish or as a main course with a salad. The dish is also popular in other European countries, such as Italy and Spain.
Dietary considerations
This dish is vegetarian and can be made gluten-free by using a gluten-free flour.
Variations
Variations of Soufflé aux carottes can include the addition of cheese, such as Gruyere or Parmesan. Some recipes also call for the use of different vegetables, such as zucchini or sweet potatoes.
Presentation and garnishing
Soufflé aux carottes can be garnished with fresh herbs, such as thyme or rosemary. It is typically served in a soufflé dish.
Tips & Tricks
To ensure that the soufflé rises properly, make sure that the egg whites are beaten to stiff peaks before folding them into the carrot mixture.
Side-dishes
Soufflé aux carottes is often served with a side of salad or roasted vegetables. It can also be served with a slice of crusty bread.
Drink pairings
This dish pairs well with a light white wine, such as Sauvignon Blanc or Chardonnay.
Delicious Soufflé aux carottes recipes
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