Soufflé can sound a little fussy, but this recipe is anything but fussy! Traditional savoury soufflé recipes are a somewhat complicated affair, but trust me when I say this soufflé is easy.
Technically, because this dish contains no beaten egg whites, it is not a real soufflé, but rather a baked purée of carrots that has a fluffy and delicate soufflé-like texture. The name, carrot soufflé, is derived from its light, airy texture.
An excellent tasty and quick side dish–ready in just minutes. With a delicate soufflé-like texture and seductively slightly sweet taste. Similar in colour and flavour to sweet potato casserole. Pair it with chicken, beef (I love it with this ground beef), pork, baked ham, turkey fish or lamb for lunch or dinner, or serve it alongside a green salad for brunch.
This super easy creamy carrot soufflé is a treasured recipe from my childhood.
Surprisingly, my vegetable-avoiding son loves this carrot soufflé. This one and this spinach soufflé are the only veggies that he eats. I have a feeling this soufflé will become one of your family favourites, too.
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- 1 Onion
- 1 Egg
- 2 cloves Garlic - or 2 tsp minced garlic
- 2 tbsp Olive oil
- Green onions
- 3 tbsp All-purpose flour
- 500 g Carrot - coarsely chopped and well cooked in salted water
- 2 tsp baking powder
- In a large pot (or pressure cooker ), cook carrot in boiling salted water until very tender. Just make sure they’re thoroughly soft and tender before you blend them to yield the smoothest soufflé.
- Drain and set aside.
- Preheat oven to 175°C (350°F).
- Place the egg, onion, garlic, herbs and flour in a blender (or food processor) and pulse to combine.
- Add reserved cooked carrot and blend until smooth.
- Add baking powder and gently stir into the carrot mixture.
- Transfer to a casserole dish. Or you can also serve this in small ramekins for individual carrot soufflés.
- Sprinkle with parmesan cheese over the top.
- Bake for about 30 minutes or until golden brown.
- Remove from the oven and serve.
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