Savory Carrot Soufflé

Recipe steps

Cook the carrots

Peel and slice the carrots into rounds. Cook them in a large pot of boiling salted water until very tender. Drain them thoroughly.

Prepare the carrot purée

Blend the cooked carrots with half of the milk (125 ml) until you get a smooth purée. Set aside.

Make the béchamel

In a saucepan, melt the butter over medium heat. Add the flour and stir for 1 minute. Gradually pour in the remaining milk and the cream, stirring constantly. Add the salt, nutmeg, and grated Parmesan. Stir until thickened. Let it cool slightly.

Beat the egg whites

Separate the egg whites from the yolks. Beat the whites until stiff peaks form using an electric whisk or hand mixer.

Assemble the soufflé

Preheat the oven to 180°C (350°F). Mix the carrot purée with the cooled béchamel. Incorporate the egg yolks one at a time. Then, using a spatula, gently fold in the beaten egg whites, lifting the mixture to avoid deflating them.

Bake in a water bath

Generously butter 6 individual ramekins. Divide the mixture among them. Place the ramekins in a baking dish filled halfway with hot water. Bake for 1 hour, until the soufflés are nicely puffed and golden. Serve immediately.

Tips and variations

• Add a pinch of cumin or curry to the béchamel for an original twist.
• Swap the Parmesan for Gruyère or Comté if you prefer a milder flavor.
• For a lighter version, use semi-skimmed milk and reduce the butter by half.