Carrot Soufflé

Carrot Soufflé

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

A rich, light, fluffy Soufflé, quick and easy to make !!! Perfect for the menu of adults and children.


  • 1 kg of carrots
  • 2 egg whites
  • 1 onion
  • Salt
  • Spray oil
  • Oregano, parsley, basil, etc.


  1. Peel the carrots and cut them into cubes.
  2. Cook with water and a little salt until they are tender.
  3. Separate the whites and beat them until stiff. To know when they are ready is very easy: you just have to "turn" the bowl and check that they do not fall. Just in case, do it little by little.
  4. Chop the onion into julienne strips and fry with a little oil. Salt and season.
  5. Strain the carrots and mash to make a puree.
  6. Mix with the onion sauce and the egg whites.
  7. Grease a pudding tin or similar with cooking spray and turn the preparation over.
  8. Cook in a bain-marie (put the mold on top of a larger tray with water) until when you insert a knife it comes out dry.

An ideal recipe for those in a hurry!

With information from:

Video: Episode 316: Southern Candied Carrot Soufflé (July 2022).


  1. Heath

    I'm very sorry that I can't help you. I hope they will help you here. Do not despair.

  2. Gogarty

    the incomparable message, I like :)

  3. Conway

    It not meant it

  4. Norwood

    The timely response

Write a message