Carrot soufflé
4 servings
60 minutes
Carrot soufflé is an elegant and delicate dish of European cuisine that delights with its airy and light flavor. The history of soufflé begins in French gastronomy, where it became a symbol of sophistication and refinement. In this version of the classic recipe, carrots are transformed into a silky puree mixed with milk, cheddar cheese, and spices, creating a harmony of sweetness and spiciness. Crumbled crackers add a light texture, while eggs make the soufflé airy and soft. The golden crust after baking gives the dish an appetizing appearance. This soufflé will be a perfect addition to a festive table or a cozy family dinner, highlighting the chef's skill and the guests' refined taste.
1
Preheat the oven to 180 degrees. Grease a two-liter round mold with butter.
- Butter: 1 tablespoon
2
Peel the carrots and slice them into thin rounds. Transfer to a pot, add water, salt, and boil for about 10 minutes until soft. Drain and blend into a puree.
- Carrot: 1 kg
- Coarse salt: to taste
3
Transfer the carrot puree to a bowl and slowly add the milk while constantly stirring. Then add the crushed crackers, grated cheese, finely chopped onion, softened butter, 1 teaspoon of salt, black and cayenne pepper.
- Milk: 1 glass
- Crushed crackers: 1 piece
- Cheddar cheese: 150 g
- Onion: 80 g
- Butter: 1 tablespoon
- Coarse salt: to taste
- Ground black pepper: 0.3 teaspoon
- Cayenne pepper: 0.1 teaspoon
4
In another bowl, beat the eggs well and add them to the carrot mixture. Gently mix.
- Chicken egg (large): 3 pieces
5
Place the mixture in the prepared mold and bake for about 40-45 minutes, until the soufflé rises and is covered with a golden crust.