Fluffy Carrot Souffle
Delight your taste buds with this Fluffy Carrot Soufflé, a show-stopping side dish that marries velvety carrot purée with airy egg whites for a light and luxurious texture. Perfectly spiced with a hint of cinnamon and enriched with vanilla, this baked creation strikes the perfect balance between sweet and savory. Made with everyday ingredients like fresh carrots, milk, and butter, this elegant dish uses a simple folding technique to achieve its signature fluffiness. Whether you're serving it alongside a holiday roast or as a surprising twist on a classic vegetable dish, this soufflé is sure to impress. Ready in just over an hour, it’s a stunning yet approachable addition to your table. Serve warm for the ultimate melt-in-your-mouth experience!
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Recipe Information
Ingredients
- 500 grams carrots
- 4 tablespoons unsalted butter
- 100 grams granulated sugar
- 2 tablespoons all-purpose flour
- 250 milliliters milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
Instructions
Preheat your oven to 180°C (350°F) and grease a 1.5-liter (6-cup) soufflé dish or similarly sized baking dish with butter.
Peel and chop the carrots into small chunks. Steam or boil them until tender, about 10-12 minutes. Drain and let cool slightly.
Purée the cooked carrots in a blender or food processor until smooth. Set aside.
In a medium saucepan over medium heat, melt 4 tablespoons of butter. Whisk in the flour and cook for 1 minute, stirring constantly, to make a roux.
Gradually whisk in the milk to the roux, ensuring no lumps remain. Cook the mixture for 2-3 minutes, or until thickened slightly. Remove from heat.
Stir the carrot purée, sugar, vanilla extract, ground cinnamon, and salt into the milk mixture until fully incorporated.
Separate the eggs, placing the yolks in one bowl and the whites in another. Whisk the yolks and slowly stir them into the carrot mixture. Set aside.
With a handheld or stand mixer, beat the egg whites until they form stiff peaks. Gently fold the beaten egg whites into the carrot mixture, a little at a time, being careful not to deflate the mixture.
Pour the soufflé mixture into the prepared dish and smooth the top. Place the dish in the oven and bake for 40-45 minutes, or until the soufflé has risen and the top is golden brown.
Serve immediately for the best texture and enjoy the light, fluffy, and gently spiced carrot soufflé.
Nutrition Facts
Calories |
1486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.9 g | 95% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 891 mg | 297% | |
| Sodium | 738 mg | 32% | |
| Total Carbohydrate | 174.8 g | 64% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 137.6 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 6.9 mcg | 35% | |
| Calcium | 627 mg | 48% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2321 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
