Ingredients for Cooking Carrot Souffle
- Carrots (preferably young) 1 kg
- Milk (any fat content) 1 cup
- Hard cheese 200 g
- Onion 1 pc.
- Chicken eggs 3 pcs.
- Butter 1 table. + spoon for mold lubrication
- Salty crackers 200 g
- Salt to taste
- Ground black pepper 0.5 teaspoon. spoons
- Water 1-2 liters
- Paprika to taste
- Main Ingredients Carrot, Eggs, Milk
- Portion 2-4
- World CuisineFrench Cuisine
Inventory:Glass, Tablespoon, Teaspoon, Knife, Cutting board, Grater, Stove, Pan, Blender (mixer), Whisk, Bowl deep, Oven, Baking tray or wire rack, Baking dish
Cooking carrot souffle:
Step 1: Prepare the ingredients ...Let's start with your usual actions. We clear the onion from the husk, rinse with running water, and then finely chop with a sharp knife on a cutting board. To grind salty crackers, you can use a blender, or crush them with a mortar for mashed potatoes. Grate finely cheese will help you grater. Hard cheese is rubbed better, or one that previously lies in the freezer 10-15 minutes. Rinse the carrots with running water, and then peel them. We cut it into circles thick 5-7 mm and put in a saucepan with water. Our goal is to boil the carrots until soft, and for this we’ll add a little salt to the water so that the water boils as soon as possible, and we’ll notice from the beginning of the boil 10 minutes. After which we turn off the fire and drain the water.
Step 2: Mix the ingredients for the carrot souffle.
Step 3: Beat the egg whites.
Step 4: Cook the carrot souffle.First, turn on the oven so that it has time to warm up to 175 degrees. We mix both components - carrot puree and beaten egg whites. Mix the mass, but do not beat it. Lubricate the baking dish with butter, and spread the carrot mass into it. When the oven heats up, remove the souffle form. You need to bake a carrot souffle 40-45 minutes until lightly browned.
Step 5: Serve the finished carrot souffle.Carrot souffle should be served warm. It has a delicate creamy carrot taste that will not leave indifferent either adults or children. Enjoy your meal!
- - Unsweetened carrot souffle - a great alternative to scrambled eggs or scrambled eggs.
- - Instead of greasing the form with oil, you can sprinkle it with breadcrumbs, or line it with special parchment for baking.
- - Before serving, carrot soufflé can be sour cream and sprinkled with powdered sugar.
- - If you add a little honey and ground cinnamon to the carrot puree, this will give the finished dish a dessert aromatic note.
- - Instead of milk, you can use cream.
- - You can make soufflé in portioned small baking tins.