Classic Carrot Souffle Recipe
Ingredients
1 1/2 cups pureed carrots
Pinch of cloves
2 tablespoons honey
1 teaspoon salt
1/2 cup butter
6 tablespoons flour
1 1/2 cups cream
6 egg yolks
8 egg whites, stiffly beaten
Directions
Season carrots with cloves, honey and salt.
Butter souffle dish with some of the butter.
Melt remaining butter; add flour and cook 1 minute.
Add cream and cook until thick.
Add egg yolks and carrots.
Cool.
Fold in egg whites.
Bake at 350° for 35 minutes.
Butter souffle dish with some of the butter.
Melt remaining butter; add flour and cook 1 minute.
Add cream and cook until thick.
Add egg yolks and carrots.
Cool.
Fold in egg whites.
Bake at 350° for 35 minutes.
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