Carrot Souffle

Ingredients for Cooking Carrot Souffle

  1. Carrots (preferably young) 1 kg
  2. Milk (any fat content) 1 cup
  3. Hard cheese 200 g
  4. Onion 1 pc.
  5. Chicken eggs 3 pcs.
  6. Butter 1 table. + spoon for mold lubrication
  7. Salty crackers 200 g
  8. Salt to taste
  9. Ground black pepper 0.5 teaspoon. spoons
  10. Water 1-2 liters
  11. Paprika to taste
  • Main Ingredients Carrot, Eggs, Milk
  • Portion 2-4
  • World CuisineFrench Cuisine


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.

Souffle, as you know, consists of at least two components - an aromatic mixture of sour cream consistency and whipped egg whites separately. Let's start with the first component. Transfer the cooked carrots to the blender bowl and grind to a puree state. Then we send the carrot puree into a deep bowl and gradually adding milk, whisk the mixture. We also send crushed crackers, butter, shredded onions, grated cheese, salt to taste and spices. Mix and whisk the mixture with a whisk. Are you done? Then move on to the second component!

Step 3: Beat the egg whites.

To begin with, carefully wash the eggs with soap and water to get rid of the harmful bacteria that have accumulated on the shell. Gently break each egg with a sharp knife, and at least gently separate the whites from the yolks. We put off the last ones to prepare another dish, today we will not need them. But the squirrels are poured into a deep bowl or plate. We begin to beat with a mixer or blender at high speeds, until thick white foam. Add a pinch of salt to the proteins and continue whisking - so the foam will retain stable peaks.

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!

Recipe Tips:

- - 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.