Cooking recipe #25 – Carrot Soufflé

Sometimes I can be a little psychorigid. For example, carrots. I love them raw, but hate them cooked. Which is a problem because carrot is a winter veggie and I hate eating cold on winter . But I think I finally came up with a recipe which is suitable for what I like eating in winter, including cooked carots. It’s not vegan, but vegetarian, if anybody has a tip to turn it into vegan recipe, I’m in !

Carrot Soufflé :

For 4 servings :

  • 300gr of carots
  • 3 eggs
  • 50gr of grated cheese
  • 20gr of butter
  • 20gr of flour
  • 20cl of milk
  • salt, pepper, nutmeg, cumin
  1. Peel the carrots, slice them and make them boil in water for like 15min.
  2. Pre-heat your oven at 200°C.
  3. During that time, in another pot, make the bechamel. Make the butter melt, add the flour and mix until it makes a paste. Add slowly the milk and continue mixing until the liquid becomes little thick. When it’s ready, you can adjust the taste with salt, pepper, nutmeg, and cumin.
  4. Separate the whites from the yolks. Mix the yolks with the bechamel. Whisk the egg whites until stiff.
  5. When carrots are soft, mash them.
  6. Mix the carrots with the bechamel, and add the grated cheese.
  7. Incorporate carefully the egg whites to the mixture.
  8. Pour the liquid in a soufflé mold, and put it in the oven for like 30min (at 200°C).

And you’re done !

Calories intake by serving = 213 kcal

Carb = 13gr // Proteins = 12gr // Fats = 13gr

Perfect with a salad, right?


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