Jacques Carrot Souffle Recipe
Ingredients
| 1 pound carrots, peeled and cut into 1-inch chunks | ||
| Eggs | 4 Large | |
| All purpose flour | 3/4 Cup(16 tbs) | |
| Salt | 1/8 Teaspoon | |
| Baking powder | 1 Teaspoon | |
| Sugar | 1/2 Cup(16 tbs) | |
| Softened butter | 1 Tablespoon | |
| Vanilla | 2 Teaspoon | |
| Nutmeg | 1 Teaspoon, freshly grated | |
| Orange rind | 2 Tablespoon, grated | |
Directions
Preheat oven to 350 degrees.
Butter a 1-quart souffle dish.
Boil carrots in a little water 20 to 30 minutes until tender.
Drain and place carrots in a bowl, then whip them with an electric mixer until mashed.
Let cool to room temperature, then mix in eggs, one at a time, beating 1 or 2 minutes after each egg is added.
Sift together the flour, salt, and baking powder.
Mix into mashed carrots along with the sugar.
Add softened butter, vanilla, and nutmeg, and continue to beat carrots until well combined.
Pour souffle into buttered dish.
Sprinkle with grated rind.
Bake 40 minutes, or until souffle has puffed and firmed.
Butter a 1-quart souffle dish.
Boil carrots in a little water 20 to 30 minutes until tender.
Drain and place carrots in a bowl, then whip them with an electric mixer until mashed.
Let cool to room temperature, then mix in eggs, one at a time, beating 1 or 2 minutes after each egg is added.
Sift together the flour, salt, and baking powder.
Mix into mashed carrots along with the sugar.
Add softened butter, vanilla, and nutmeg, and continue to beat carrots until well combined.
Pour souffle into buttered dish.
Sprinkle with grated rind.
Bake 40 minutes, or until souffle has puffed and firmed.
Chef
