Name: Carrot Buttermilk Soufflã© -- Gluten Free
Yield: 4 servings
Ingredients: 5 to 6 peeled, sliced carrots; 1 large shallot chopped; 5 eggs - separated; 5 tablespoons gluten free flour; 5 tablespoons butter + 1 teaspoon; 2 cups buttermilk; 3 ounces goat cheese; 1 tablespoon sugar; salt & cayenne pepper; dash of nutmeg; thyme; A1/2 lb sliced mushrooms

Servings: 4 persons

5 to 6 peeled, sliced carrots
1 large shallot chopped
5 eggs - separated
5 tablespoons gluten free flour
5 tablespoons butter + 1 teaspoon
2 cups buttermilk
3 ounces goat cheese
1 tablespoon sugar
salt & cayenne pepper
dash of nutmeg
thyme
A1/2 lb sliced mushrooms

1
Preheat oven to 400 degrees. Butter 2 quart soufflA dish.
2
Cook carrots until soft in pan of water & salt. Then put them through food processor.
3
SautA shallots in 5 tablespoons of butter. Mix in flour and seasonings. Slowly mix in buttermilk and sugar. Cook over low heat for a few minutes a the roux should be quite thick. Turn off heat and add egg yolks. Mix well. Mix in goat cheese. Set aside for a few minutes to cool. Add processed carrots.
4
Whip egg whites till frothy. Fold in buttermilk mixture. Pour into buttered dish and bake for about 35 minutes.
5
While the soufflA is baking sautA mushrooms in butter and salt and butter.
6
Serve hot soufflA with mushrooms on the side and a green salad.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Carrot Buttermilk Soufflã© -- Gluten Free

How did you like this recipe?