Carrot Soufflé Recipe

Ingredients:

• 2 lbs carrots, peeled and chopped
• 4 tbsp butter
• 2 tbsp flour
• 1 cup milk
• 4 eggs, separated
• Salt and pepper to taste

Directions:

1. Preheat the oven to 375°F.
2. Cook the carrots in a pot of boiling water until tender. Drain well.
3. Puree the cooked carrots until smooth. Set aside.
4. Melt the butter in a saucepan over medium heat. Add the flour and whisk until smooth.
5. Slowly add the milk, whisking constantly, until the mixture is smooth and thick.
6. Remove the pan from the heat and whisk in the egg yolks.
7. Add the pureed carrots and mix well.
8. In a separate bowl, beat the egg whites until stiff peaks form.
9. Gently fold the egg whites into the carrot mixture.
10. Season with salt and pepper to taste.
11. Pour the mixture into a greased soufflé dish.
12. Bake for 25-30 minutes or until the soufflé has risen and is golden brown on top.
13. Serve immediately.

Verdict:

This carrot soufflé is a delicious and unique way to enjoy carrots. It has a light and fluffy texture with a subtle sweetness from the carrots. The soufflé pairs well with roasted meats or as a side dish to a hearty meal.

Serving Suggestions:

Pair with:

• Roasted chicken
• Grilled steak
• Sautéed vegetables

Garnish with:

• Chopped chives
• Cracked black pepper
• Shredded parmesan cheese