Savory Carrot Souffle

1. 1

   Start by cooking the carrots in salted boiling water until tender. Once tender drain all the water and pulse/blend the carrots with 1/2 of the milk till smooth. Set aside.

2. 2

   In a small sauce pot start cooking the rest of the milk, heavy cream, flour, salt, butter, parmesan cheese, and nutmeg. Stir till thick consistency. Set aside to cool.

3. 3

   Start by preheating oven to 350 degrees Farenheit. Whisk/beat the egg whites in a bowl till stiff peak. Set aside.

4. 4

   Mix the carrot puree and white sauce (bechamel) together and add in the yolks one at a time, then fold in the stiff egg whites. Pour mixture in pre-greased ramekins and set in a bain-marie (water bath). Bake for 1 hour.

* Per serving · 4 servings · Values may vary.

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