Carrot Soufflé Recipe

Looking for an easy Carrot Soufflé recipe? Learn how to make Carrot Soufflé using healthy ingredients.


Submitted by aegisrose

Makes 6 servings



ADAPTED FROM Simply Recipes http://simplyrecipes.com/recipes/carrot_souffle/ I halved the recipe. This soufflé isn't nearly as touchy as a traditional soufflé. In fact it's hard to mess up. It barely puffs up, which means it doesn't deflate that much either. You might want to experiment a bit with the seasonings, such as some ginger, ground or fresh minced, some thyme, maybe a little orange zest, or a pinch of coriander.

Recipe Ingredients for Carrot Soufflé

453 grams Carrots
1/2 cup Milk, Reduced Fat, Fluid, 2% Milkfat
13 cracker Crackers, Saltines, Unsalted Tops
2 oz Cheddar Mild Medium Sharp or Extra Sharp
1/4 cup, sliced Onions
1/2 tbsp Unsalted Butter
1/4 tsp Kosher Salt
0.06 tsp Pepper, Red Or Cayenne
0.26 tsp Spices Ground Black Pepper
2 medium Egg, Whole

Recipe Directions for Carrot Soufflé

  1. (easy version of the ingredients)

  2. 1 lbs carrots, peeled, sliced into 1/2-inch rounds

  3. Salt for salting cooking water

  4. 1/2 cup whole milk

  5. 1/2 cup Saltine cracker crumbs

  6. 1/4 cup grated sharp cheddar cheese

  7. 1/5 cup minced onion

  8. 1/2 Tbsp room temperature unsalted butter

  9. 1/2 teaspoon Kosher salt

  10. dash teaspoon cayenne

  11. dash teaspoon black pepper

  12. 2 medium eggs

  13. Preheat oven to 350°F. Butter a 2-quart baking dish and set aside.

  14. Place carrots in a saucepan and cover with an inch of water. Add about 1 teaspoon of salt to the water. Bring to a boil and cook for about 10 minutes, or until the carrots are tender. Strain the carrots and purée in a food processor or with an immersion blender.

  15. Place carrot purée in a large bowl. Slowly add in the milk, a little at a time, whisking after each addition so that the mixture stays smooth, not lumpy. Mix in the saltine cracker crumbs, the grated cheese, onion, butter, Kosher salt, cayenne, and black pepper.

  16. In a separate bowl, whip up the eggs until frothy. Then whisk them into the carrot purée mixture.

  17. Transfer the mixture into the prepared baking dish. Bake for 40-45 minutes, until puffed up a bit and lightly golden.

  18. Serves 6

Categories

Side Dish

Nutrition Facts
Serving Size 132.6g
Amount Per Serving
Calories
138
Calories from Fat
61
% Daily Value*
Total Fat
6.8g
10%
Saturated Fat
3.5g
18%
Trans Fat
0.0g
Cholesterol
69mg
23%
Sodium
293mg
12%
Potassium
307mg
9%
Total Carbohydrates
13.4g
4%
Dietary Fiber
2.4g
10%
Sugars
4.9g
Protein
6.2g
Vitamin A 257% Vitamin C 8%
Calcium 13% Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Very high in vitamin A
  •   Bad points
  • High in saturated fat
  • High in cholesterol
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