Carrot souffle is a light, tasty and nutritious option, perfect to accompany meals or serve as a main course on quieter days.
Carrot souffle
30
minutes
30
minutes
Made with the softness of the carrot combined with the lightness of the egg whites, the souffle is a delicacy that delights by the soft texture and the elegant presentation. In addition, it is a creative way to incorporate vegetables into food, pleasing both adults and children.
Ingredients
-
3 medium -sliced and sliced carrots
-
2 tablespoons of butter
-
2 tablespoons of wheat flour
-
1 cup of warm milk
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3 eggs (eggs and separate yolks)
-
2 tablespoons of grated Parmesan cheese (optional)
-
Salt and black pepper to taste
-
Nutmeg to taste (optional)
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1 teaspoon of yeast powder (optional, for a larger souffle)
Preparation mode
- In a pan of water and a pinch of salt, cook the carrots until soft. Drain and set aside.
- Beat the carrots in a blender or processor until it forms a homogeneous puree. Reserve.
- In a pan, melt the butter over medium heat.
- Add the flour and stir well, forming a kind of paste (roux).
- Gradually add warm milk, stirring nonstop to avoid lumps.
- Cook until you get a thick cream. Season with salt, pepper and nutmeg.
- Remove from heat and mix the carrot puree, yolks and Parmesan cheese (if using). Reserve.
- Beat the egg whites until they form firm peaks.
- Gently incorporate the egg whites into the carrot cream, making movements from the bottom up so as not to lose lightness. If desired, add the yeast at this stage.
- Preheat the oven to 200 ° C.
- Grease an individual shape or butter ramequins and sprinkle with flour or grated cheese.
- Pour the mixture of the souffle, filling 3/4 of the container.
- Bake for about 25 to 30 minutes (or 15 to 20 minutes for ramequins) until the souffle grows and is slightly golden.
- Serve immediately, as the souffle tends to wither after leaving the oven.
Source: https://cidadeolimpica.com.br/sufle-de-cenoura/
