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Soufflé: Quick and Easy
SOUFFLEÉ AU CAROTTES
Carrot Soufflé

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ingredients
  • 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
preparation
  • 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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