Carrot and Pea Souffle
4 servings
60 minutes
Carrot and pea soufflé is a delicate and airy dish of European cuisine that harmoniously combines the sweetness of carrots and the freshness of green peas. This recipe draws inspiration from classic vegetable casseroles but transforms into a light and exquisite soufflé thanks to whipped eggs and cheese. Its taste is soft, slightly sweet, with a pleasant nutty note of nutmeg and the creamy depth of parmesan. This dish is served as a standalone light appetizer or as a side dish to meat and fish dishes. The soufflé is perfect for festive tables or cozy family dinners, delighting not only with its taste but also with its appetizing texture. It is important to serve it immediately after preparation to preserve its airiness and tenderness.
1
Peel the carrot, chop it, and boil in salted water for 20 minutes. Then mash into a puree using a mixer, add milk and cool.
- Carrot: 500 g
- Salt: to taste
- Milk: 3 tablespoons
2
Boil the peas in salted boiling water until cooked, then cool.
- Green peas: 150 g
3
Add cheese, eggs, nutmeg, peas, and salt to the carrot puree. Mix well. Pour the resulting dough into greased molds. Cover each mold with foil and place in a preheated oven for 30 minutes.
- Grated Parmesan cheese: 4 tablespoons
- Chicken egg: 2 pieces
- Nutmeg: to taste
- Green peas: 150 g
- Salt: to taste
- Olive oil: 1 tablespoon