Soufflé: Quick and Easy
SOUFFLEÉ AU CAROTTES
Carrot Soufflé

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*Pronounced: sue flay / oh / kar oat

• 1 lb. carrots, peeled and sliced
  
• 1-1/2 Tbsp unsalted butter
  
• 2 Tbsp flour
  
• 1/2 cup heavy cream
  
• 3 egg yolks
  
• 5 egg whites
  
• 1/2 teaspoon lemon juice or white wine vinegar
  
• salt and freshly ground pepper
  
• 1/2 -1 Tbsp of butter for the soufflé dish

• Preheat oven to 400°F.
  
  
• Butter a 6-cup soufflé dish with 1 tablespoon of the butter.
  
  
• Put carrots in a saucepan iwth the butter and sprinkle with salt. Add water to cover by half.
  
  
• Cover, bring to a boil and cook for about 10 minutes over moderate heat. Uncover and let excess water evaporate.
  
  
• Transfer carrots to food processor and purée.
  
  
• Whisk the flour and 2-3 tablespoons of the cream together until smooth, then whisk in the remaining cream.
  
  
• Add the cream to the carrot mixture and cook over medium heat for 3 minutes. Season.
  
  
• Beat the egg yolks into the carrot purée one at a time. Cover and set aside.
  
  
• Beat the egg whites until they just hold together then add a pinch of salt and the lemon juice until they are smooth and shiny but not stiff.
  
  
• Turn the carrot purée into the whites and stir gently with a whisk until well mixed.
  
  
• Pour into prepared dish, smooth top and make a crosshatch on top of the soufflé. Run your thumb around the edge to make a shallow indentation around the rim.
  
  
• Put in oven and lower oven temperature to 400°F. Bake for about 22 minutes.
  
  
• Serve immediately.

	The unbaked soufflé can wait for 1 hour before baking. Do not refrigerate.

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