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April 20, 2013

Carrot Soufflé

A souffle is a light and airy mixture that begins with egg yolk and lightened by stiffly beaten egg whits. This souffle is savory and is richly colored by the carrots. Souffles are usually baked in a class souffle dish that has round and straight sides to facilitate rising. Individual servings cook faster and are wonderful served for lunch with a Caesar salad and cheddar cheese biscuits.

Serves 8


  • 2 pounds carrots, cut into chunks
  • 2 tablespoons butter
  • 1 tablespoons olive oil
  • 2 eggs, separated
  • 3 tablespoons flour
  • 1 teaspoon baking powder
  • 1 tablespoon sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1/8 teaspoon allspice


    Cook carrots in boiling salted water until tender, about 20 to 25 minutes; drain well and mash.

    Combine mashed carrots with remaining ingredients except for egg whites; mix well.

    Beat egg whites until stiff peaks form. Fold egg whites into carrots. Pour into souffle dish or individual ramkins.

    For single soupffle dish: Bake at 400° for 15 minutes. Reduce heat to 350° and bake 45 minutes longer.
    For individual ramkin dishes: Bake at 400° for 15 minutes

    Serve immediately

  • Posted by terri at April 20, 2013 02:38 AM