Rustic carrot soufflé
| March 22, 2010 | Posted by ameliaps under any season, carrots, side dishes, souffle, vegetables, vegetarian |
I bought a big bag of organic carrots and have used them in countless preparations last week.
I also considered making carrot jam…but never gor around it.
This rustic soufflé is a quick recipe for a nice week-night veggie side.
I call it “rustic” because, unlike a traditional soufflé, I did not include a roux or bechamel. And I coarsly mashed the carrots without using a food mill (mesh sieve).
I topped the minis with a small baby carrot, quickly steamed to make it softer, and a leaf of celery (which I happened to have on hand) to give it a more “gardeny” look.
Eeven the kids liked them…
Rustic carrot soufflé
10 carrots (about 2 pounds), steamed
3 Tbsp butter, melted
3 eggs
1/4 cup flower
3 Tbsp cream
1/4 cup cheese (emmenthaler is great, so is swiss cheese)
Freshly grated nutmeg, TT (do NOT use the canned type…does not taste the same!)
Salt and pepper, TT
Preheat the oven at 350F.
Mash the steamed carrots as best as you can. Since this is a rustic dish, a few bits won’t bother anyone…and it really does not matter if it does!
Combine all the remaining ingredients and beat until well combines.
Spray a few ramikins with some canola oil, to avoid the souffle sticks.
Pour the souffle mix in each ramekins.
Bake in pre-heated oven for 50-60 minutes, or until golden on top.
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looks lovely and I think I am seriously considering making this one day. Great pics!
I love carrots and these are simply darling. Thanks.
Yummy!! They look delicious!