Carrot Souffle

Carrot Souffle


Wyatt’s favorite vegetable is carrots. In fact he likes all vegetables that begin with “C”. Carrots, cauliflower, corn. “C” vegetables are good in this household. Suffice to say we eat a lot of carrots, cauliflower and corn. My tried and true go to for the carrots is usually to braise in stock with a smashed garlic clove and some S & P. However, sometimes one needs a little variety in life right?

So for Sunday dinner last week we mixed it up over here and went for a walk on the wild side and served a little carrot souffle with our braised chicken. WooHoo!

Seriously though it was a good move. The souffle was light and airy but still savory and a perfect accompaniment to the braised chicken. I am going to souffle everything from now on. I already have a mushroom souffle recipe in my head for the next time I get a wild hair!

If you look up carrot souffle recipes you will find that most of them lean toward the sweet side rather than the savory, adding everything from vanilla to brown sugar, white sugar and even syrups. They are treated like sweet potatoes. That is not what I wanted at all. We wanted savory.

So I did a combo of braised carrots, eggs, flour, herbs, salt and pepper and parmesan cheese. It looked like this when it went into the oven:

The first souffle I remember tasting was a tomato souffle that was served at my friend’s wedding in the south of France. Twenty years later and I still have never gotten over that souffle, it was probably one of the best things I have ever tasted. Being in Provence with beloved friends and family probably does not hurt that memory. I thought of that souffle as I prepared my carrot souffle for my son. I hope he has fond memories of certain tastes and dishes from different times in his life just as I do.

Here is a picture of the beauty rising in the oven:

Carrot Souffle for Sunday Dinner:

  • 2 cups carrots diced and braised in chicken broth until soft
  • 3 TBS flour
  • 1 tsp baking powder
  • 2 TBS butter melted
  • 4 egg yolks
  • 5 egg whites
  • S&P
  • 1 cup parmesan cheese
  • 1 Tbs chopped herbs- Can be: herbs de Provence, thyme, tarragon
  1. Pre-heat oven to 350 degrees
  2. Butter a souffle dish
  3. Puree carrots
  4. In a large mixing bowl mix together carrots, egg yolks, butter, S&P, baking powder, flour, herbs and parmesan cheese
  5. 5 in a standing mixer beat egg whites until stiff peaks form
  6. Incorporate some of the egg whites by folding into the carrot mixture. When mixture starts to get light fold in the rest of the egg whites. Try not to “mix” in the egg whites but gently fold in so your mixture will remain light & airy.
  7. Bake in the oven for 40-45 minutes or until done. It is done when the top is brown and the sides pull away from the dish. It should rise a little bit.
  8. Serve immediately.

One more thing, next time I make this for my son I will leave out the herbs because he did not care for the “green stuff” in the souffle.


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