Carrot Souffle

A souffle that wont take up too much of your time!

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 57 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 900 g Carrot, fresh

  • 250 ml Milk, powdered, whole milk

  • 225 g Cracker, ritz

  • 170 g Cheese, Cheddar

  • 1 piece Onion, raw

  • 1 spoon Butter, unsalted

  • 0.5 teaspoons Salt, table

  • 1 pinch Spices, pepper, black

  • 2 pinch Spices, pepper, red or cayenne

  • 3 pieces Egg, fresh

  • 1 spoon Butter, unsalted

Steps

  1. Grate the cheddar cheese finely. Peel the onion and chop it finely. Clean the carrots, peel them, wash them, and slice them into rounds. Grease four ovenproof souffle dishes well.

  2. Place the carrots and 16 ml of salted water in a small pot on the stove and bring to a boil. Continue cooking for about 10 minutes until the carrots soften slightly. Once cooked, drain the carrots, transfer them to a food processor, and blend until you get a thick puree. Prepare a larger bowl and transfer the carrot puree into it. Slowly add the milk to the puree in batches, mixing thoroughly each time to achieve a smooth mixture. Preheat the oven to 180 degrees Celsius.

  3. Mix in the onion, crushed saltine crackers, cheese, and butter. Stir well, then season the mixture with salt and both types of pepper. In a separate bowl, beat the eggs with an electric mixer, then slowly fold them into the carrot puree mixture.

  4. Spoon the prepared mixture into the greased dishes and bake in the preheated oven for 40-45 minutes. Once the souffles have risen and turned golden brown, remove them from the oven and serve them directly in the dishes.

Nutrition Information (Per 100g)

  • Calories: 160.54 kcal
  • Fat: 8.36 g
    • Saturated Fat: 3.6 g
  • Carbohydrates: 14.34 g
    • Sugars: 3.54 g
  • Protein: 4.94 g
  • Fiber: 1.46 g

Advice

Carrot souffle can also be prepared in a larger ovenproof dish.