Oven-baked carrot souffle recipe. Very easy, healthy and delicious carrot dessert baked in an oven. Are you a vegetarian and looking for easy and delicious vegetarian recipes? If so, try to prepare Fried Potato Pancakes
Oven-Baked Carrot Souffle Recipe
Ingredients: 1 pound ( 480 g) carrots, 2 oz (60 ml) unsalted butter, salt and freshly ground black pepper, For Sauce Base: 2 oz (60 ml) plain flour, 2 1/4 cups (560 ml) milk, 2 oz (60 ml) unsalted butter , salt and freshly ground black pepper, 3 large eggs
Instructions: Peel and slice carrots. Boil the water in a medium saucepan over medium-high heat. Add sliced carrots and boil for 15 minutes. Drain, using a colander, then plunge into cold water. Allow cooling completely.
In another saucepan, melt the butter, add drained carrots and cook, stirring occasionally, for 5 minutes. Remove cooked carrots from the pan and transfer to a large bowl. Season with salt and black pepper.
Preheat the oven to 375 F (190 C).
To prepare the Sauce Base: In a small saucepan, melt the butter over medium-high heat. Stir in the plain flour. Pour in the milk, increase heat to high and bring the mixture into a boil, stirring until thickened. Remove the saucepan from the heat. Season the sauce with salt and black pepper to taste and cool.
In a medium mixing bowl, separate the eggs. Stir egg yolks and carrots into the sauce. Place egg whites in a small bowl and whisk until very stiff. carefully fold in the carrot mixture.
Grease a 1.7-quart (1.7 L) souffle dish with nonstick cooking spray, then pour the batter into it. bake in the preheated oven for about 30 minutes, or until carrot souffle is golden and well risen. Serve hot.
Ingredients
- 1 pound carrots, peeled, sliced, and cooked in a boiling water
- 2 oz unsalted butter, melted
- salt and black pepper
- For Sauce Base:
- 2 oz unsalted butter, melted
- 2 oz plain flour
- 2 1/4 cups milk
- salt and black pepper
- 3 eggs, egg yolks, and whites separated
Instructions
Drain cooked carrots and place into cold water. Allow cooling.
In a medium saucepan, cook carrots in the hot butter for 5 minutes. Season to taste with salt and black pepper.
Preheat the oven to 375º F (190º C).
To make the sauce, In a medium saucepan, stir the flour in the melted butter. Pour in the milk and bring the sauce to a boil, stirring until is thickened. Season the sauce with salt and black pepper.
Mix the egg yolks and carrots into the sauce.
In a medium bowl, whisk egg whites until stiff. Fold in the carrot mixture.
Pour the batter into a greased souffle dish. Bake in the preheated oven for about 30 minutes. Serve hot.
