Caspian Carrot Soufflé

Ingredients

In this Caspian adaptation, the traditional French Soufflé aux carottes is infused with the flavors of the Caspian region. The addition of aromatic spices like cumin, turmeric, and saffron gives the dish a distinct Caspian twist. The use of local ingredients and the incorporation of traditional Caspian cooking techniques further differentiate this recipe from its French counterpart. We alse have the original recipe for Soufflé aux carottes, so you can check it out.

• 500g (1.1 lb) carrots, peeled and chopped 500g (1.1 lb) carrots, peeled and chopped
• 4 eggs, separated 4 eggs, separated
• 100g (3.5 oz) feta cheese, crumbled 100g (3.5 oz) feta cheese, crumbled
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• A pinch of saffron threads A pinch of saffron threads
• Salt and pepper to taste Salt and pepper to taste
• Butter, for greasing the ramekins Butter, for greasing the ramekins

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 14g, 7g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 12g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Steam or boil the carrots until tender. Drain and let them cool slightly.
3. 3.
   In a food processor or blender, puree the cooked carrots until smooth.
4. 4.
   In a mixing bowl, whisk the egg yolks until creamy. Add the carrot puree, crumbled feta cheese, cumin, turmeric, saffron, salt, and pepper. Mix well.
5. 5.
   In a separate bowl, beat the egg whites until stiff peaks form.
6. 6.
   Gently fold the beaten egg whites into the carrot mixture until well combined.
7. 7.
   Grease individual ramekins with butter and pour the soufflé mixture into them.
8. 8.
   Place the ramekins on a baking sheet and bake for 25-30 minutes, or until the soufflés are puffed and golden.
9. 9.
   Serve immediately while still hot and enjoy the fluffy Caspian Carrot Soufflé.

Treat your ingredients with care...

• Carrots — Make sure to cook the carrots until they are tender but not mushy. Overcooking can result in a watery soufflé.
• Saffron — To enhance the flavor and aroma of saffron, soak the threads in a tablespoon of warm water for a few minutes before adding them to the mixture.

Tips & Tricks

• Be gentle when folding the beaten egg whites into the carrot mixture to maintain the soufflé's light and airy texture.
• Serve the soufflé immediately after baking to enjoy it at its best.
• For added richness, sprinkle some grated Caspian cheese on top of the soufflé before baking.
• Experiment with different spices and herbs to customize the flavor profile of the soufflé.
• Serve the Caspian Carrot Soufflé as a side dish or as a main course with a fresh salad.

Serving advice

Serve the Caspian Carrot Soufflé as a delightful appetizer or as a side dish alongside grilled meats or roasted vegetables. Pair it with a crisp green salad dressed with a tangy vinaigrette to create a well-rounded meal.

Presentation advice

Present the Caspian Carrot Soufflé in individual ramekins, allowing the golden, puffed soufflés to take center stage. Garnish with a sprinkle of fresh herbs, such as parsley or dill, to add a pop of color and freshness.