Chasen's Carrot Souffle

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READY IN: 1hr 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Slice carrots one inch thick and steam until very tender, about 15 minutes.
  • Puree in a blender or food processor.
  • Butter the bottom and sides of a 9 X 13 inch baking dish.
  • Sprinkle with sugar.
  • In a saucepan, cook onion in 1/3 cup butter over medium heat until tender, but not brown, about 2 minutes.
  • Blend in flour, salt and nutmeg and cook, stirring constantly, until mixture is smooth and bubbly.
  • Stir in milk all at once.
  • Add brown sugar and cook,stirring constantly, until mixture boils and thickens.
  • Remove from heat.
  • Blend mashed carrots and apple juice.
  • Preheat oven to 350 degrees F.
  • Beat egg whites with cream of tartar in large mixing bowl at high speed until fluffy but not dry.
  • Beat egg yolks slightly in small bowl.
  • Blend small amount of hot carrot mixture into yolks.
  • Stir yolk mixture into carrot mixture.
  • Gently, but throughly fold yolk mixture into whites.
  • Pour into prepared baking dish and gently smooth surface.
  • Bake until puffy and delicately browned, 40 to 45 minutes.
  • Serve immediately.
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