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–+ servings

Carrot Souffle

Rachel Cerasani
My family makes this as a nice side dish for the holidays.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Course Side Dish
Servings 6 -8

Ingredients
  

  • - 4 carrots
  • - 1 tbsp butter
  • - 1 medium onion grated or finely diced
  • - pinch of salt
  • - 1 cup milk
  • - 2 tbsp all-purpose flour
  • - 1/2 to 1 cup grated parmesan depending on preference
  • - 3 eggs separated

Instructions
 

  • Steam the carrots until soft. Once soft, mash and set aside.
  • In a large saucepan on medium heat sauté the onion in the butter until soft and translucent. While the onion is cooking, separately whisk the milk, flour and egg yolks until combined.
  • Reduce the heat to low and gently add the liquid mixture the pan with the onions while stirring or whisking. Add the grated cheese and continue stirring on low heat until the mixture thickens and coats the wooden spoon or spatula.
  • Once thickened, remove from heat and add the mashed carrot. Set aside.
  • Beat the egg whites until stiff peaks form. Gently fold the egg whites into the carrot mixture be careful to preserve the egg whites airiness.
  • Pour the souffle mixture into a greased baking dish and bake at 350F until browned on top (about 20-30 minutes).
Keyword holiday, vegetable
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