Carrot Souffle – a delicious recipe with carrots, ricotta cheese, powdered cumin, fresh dill, Salt, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 425 degrees.
2
Butter well and chill 8 1 1/4-cup souffle dishes.
3
Boil carrots in salted water until soft.
4
Drain well.
5
Place carrots in food processor or blender with ricotta, cumin, dill, salt and pepper.
6
Puree well.
7
You should have about 3 cups.
8
Transfer to mixing bowl.
9
Add yolks to mixture and blend well with wire whisk.
10
In another bowl whisk whites until they form soft peaks.
11
Fold 1/4 of whites into carrot mixture, then remainder.
12
Taste for seasoning.
13
Place souffle dishes on baking sheet and fill to rim with mixture.
14
Before placing in oven run thumb around rim of each to remove any overflow, which could cling and prevent souffle from rising fully.
15
Bake for approximately 10 minutes.
432
kcal
Calories
24
g
Fat
26
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 pounds carrots (about 4 1/2 cups), chopped, 1/2 cup ricotta cheese, 1/4 teaspoon powdered cumin, 3 tablespoons fresh dill, minced, and more.
Yes, Carrot Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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