How to Make a Carrot Soufflé

Soufflé make a fancy dish addition to any meal. They usually get lots of ooh's and awws from all of your guests.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 1/2 cups diced carrots
• 4 eggs
• 1/4 cup all-purpose flour
• 3/4 cup milk
• 1/4 cup butter
• 1/4 teaspoon chopped onion
• 1/4 teaspoon nutmeg
• 1/4 cup dry white wine

1. Preheat the oven to 350 degrees. Separate the eggs and set them to the side. Get a small covered saucepan and cook the diced carrots and the onions in a small amount of water for about 15 minutes or until they are tender and then drain then in a colander.

2. Put the carrots and onions in a blender and blend them until they are smooth.

3. Melt the butter in a small saucepan (you can use the same one that you used for the carrots and onions) and stir in the flour, nutmeg and 1/4 teaspoon of salt. Add the milk all at once and cook while stirring until it gets thick and bubbly. Remove it from the heat and add the wine and stir it into the sauce.

4. Now add the egg yolks to the sauce and mix them in well. Now add the carrot mixture and mix that in very well. Set aside off the heat for later.

5. Beat the egg whites until they are stiff. They should form peaks. Pour in the carrot mixture over the egg whites. Fold it in. DO NOT BLEND! Pour the whole mixture into an ungreased 2 quart soufflé dish and bake for 45 to 50 minutes. The soufflé is done when you insert a knife in the center and it comes out clean.

Tips & Warnings

• Soufflé needs to be served immediately
• When you are testing for doneness, insert the knife into the center of the soufflé and move it just a little from side to side to make the whole in the crust large enough so that when you remove the knife the crust is not cleaning the knife and giving you a false reading.