A light and airy baked dish of eggs, carrots and cheese.
This soufflé is light and airy, but is sturdy enough that it won't collapse immediately after coming out of the oven. For this reason it does not require to whip egg whites separately as do all other soufflés.
8 | carrots, peeled and cut into 2 cm pieces | 800 g | |
1/3 cup | butter, unsalted | 80 g | |
1/4 cup | white flour (all purpose) | 30 g | |
1 cup | milk, partly skimmed, 2% | 250 mL | |
1 1/2 cup | Cheddar cheese, sharp, grated | 120 g | |
6 | eggs size large | ||
1 tsp | salt | 4 g | |
ground pepper to taste [optional] | |||
1 tsp | baking powder | 3 g |
These soufflés are cooked and served in individual porcelain moulds. Choose round ones with 5-6 cm high vertical sides, and an internal diameter of 12-13 cm, which will contain about 500 ml or 2 cups when 3/4 full. The high vertical sides will contain the soufflé's up and down movements, while cooking and cooling, and avoid spilling.
The secrets for success are: 1) use eggs at room temperature, 2) avoid any trace of egg yolk in the egg whites, while separating them, and 3) refrain from opening the oven door too early.
A blender or food processor will be very useful for this recipe.
per 1 serving (400 g)
Amount % Daily Value |
Calories 460 |
Fat 30 g 47 % |
Saturated
16.5 g
86 % |
Cholesterol 360 mg |
Sodium 860 mg 36 % |
Carbohydrate 27 g 9 % |
Fibre 6 g 24 % |
Sugars 11 g |
Net Carbs 21 g |
Protein 21 g |
Vitamin A 405 % |
Vitamin C 13 % |
Calcium 40 % |
Iron 16 % |
Food Group | Exchanges |
---|---|
Starches | ½ |
Vegetables | 2 ½ |
Milk and Alternatives | ½ |
Meat and Alternatives | 2 |
Fats | 4 |