A carrot souffle is for all chefs. It can’t go wrong because it doesn’t have to come up; it’s easy to make and tastes great. One of those golden oldies, we used to eat carrot souffle at home sometimes, but I must admit it was a very long time ago. Until I suddenly felt excited about it. So I got to work and made a delicious carrot souffle, which was great! This variant has bacon strips, but I made it vegetarian. Both were very good. Full of the sweet taste of the carrot and a bit of bite from the spicy cheese, bacon, and mustard. Enjoy!
Ingredients
1 kg of carrots |
250 ml whole milk |
55 g breadcrumbs or crushed rusk or crackers |
200 g mature cheese, grated |
150 g onion, chopped small |
1 tbsp. butter |
Three pcs eggs |
¼ teaspoon cayenne pepper |
Salt and pepper from the mill |
Preparation
Carrot soufflé is a very famous dish for everyone in America. It is also known as healthy food. This has been the one staple on our holiday table for years and is a huge hit with all ages! This is an easy souffle; don’t worry if it doesn’t rise. That is not the intention.
- Preheat the oven to 180 o C.
- Boil or steam the carrots until thoroughly cooked, i.e. they should be soft. Drain and puree.
- Place the puree in a bowl. Use a whisk or a slow-speed stand mixer and stir the milk gradually. It should remain a soft mass.
- Mix the grated cheese, onion, salt, cayenne pepper, and a tablespoon of butter in the breadcrumbs or crushed crackers.
- Season with freshly ground pepper and salt.
- In another bowl, beat the eggs until frothy. And mix that through the puree.
- Transfer everything to a baking tin (possibly greased or lined with baking paper).
- Place in the oven for 40 to 45 minutes until the top is nicely browned (not too dark).
- Ensure you don’t open the oven in between; otherwise, the soufflé will collapse. Scoop out units and place them on plates using a large serving spoon.
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