Carrot Soufflé

Ingredients

• 500g (1.1 lb) carrots, peeled and chopped 500g (1.1 lb) carrots, peeled and chopped
• 4 large eggs, separated 4 large eggs, separated
• 50g (1/4 cup) unsalted butter, melted 50g (1/4 cup) unsalted butter, melted
• 50g (1/4 cup) granulated sugar 50g (1/4 cup) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• Powdered sugar, for dusting (optional) Powdered sugar, for dusting (optional)

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 23g, 17g
• Protein: 6g
• Fiber: 4g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease a soufflé dish with butter and lightly dust it with granulated sugar.
2. 2.
   Place the chopped carrots in a saucepan and cover them with water. Bring to a boil and cook until the carrots are tender, approximately 15-20 minutes. Drain the carrots and let them cool slightly.
3. 3.
   In a food processor or blender, puree the cooked carrots until smooth.
4. 4.
   In a large mixing bowl, whisk together the carrot puree, egg yolks, melted butter, granulated sugar, salt, nutmeg, and cinnamon until well combined.
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 fully incorporated.
7. 7.
   Pour the mixture into the prepared soufflé dish and smooth the top with a spatula.
8. 8.
   Bake for 35-40 minutes or until the soufflé has risen and is golden brown on top.
9. 9.
   Remove from the oven and dust with powdered sugar, if desired.
10. 10.
    Serve immediately while the soufflé is still puffed and airy.

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 puree and affect the texture of the soufflé.

Tips & Tricks

• Beating the egg whites to stiff peaks is crucial for achieving a light and airy soufflé. Make sure your mixing bowl and beaters are clean and free of any grease.
• Serve the soufflé immediately after baking, as it will start to deflate shortly after being removed from the oven.
• Dusting the soufflé with powdered sugar adds a touch of sweetness and enhances its visual appeal.

Serving advice

Carrot Soufflé is best served as a side dish alongside roasted meats or poultry. It pairs well with a fresh green salad to balance the richness of the soufflé.

Presentation advice

Present the Carrot Soufflé in the soufflé dish it was baked in, allowing the golden brown top to be visible. Garnish with a sprig of fresh parsley or a dusting of powdered sugar for an elegant touch.