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1
Butter and flour 4 souffle ramekins and preheat oven to 425.
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2
Sautee the shallots in olive oil with a pinch of salt until brown, remove to bowl. Repeat with remaining veggies. The potatoes are the only tricky items and could be done in a non-stick pan. Everything else I just cooked in a stainless steel pan. Toss all veggies and almonds together. It can be served warm or room temperature.
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3
Melt butter in a medium pot and stir in flour. Cook for several minutes. Whisk in milk and stir until combined. It will be very thick.
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4
Mix in carrots, 4 eggs yolks (save 1 yolk for another use), nutmeg, cheese, tarragon and s&p to taste.
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5
Beat the egg whites to very stiff peaks.
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6
Mix 1/3 of whites to carrot mixture until well blended then fold in remaining whites.
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7
Divide between the ramekins and bake for 25 minutes or until puffed and golden.
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8
While souffles are cooking, heat a pan of water to a boil, reduce heat to a simmer and poach eggs until whites are set but yolks are still a tad runny. If you crack the eggs first into a sieve, then gently add them one at a time to the water, they will be a much more lovely shape.
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9
Plate the salad topped with an egg, some shaved parmesan and a drizzle of dressing. Have it ready before the souffles are done as they will quickly deflate. Serve together.
