Carrot Soufflé

carrot souffle

The word soufflé is the past participle of the French verb souffler which means “to blow up” or more loosely “puff up”—an apt description of what happens to this combination of custard and egg whites.


  • 500g Carrots
  • 250g Parmigiano-Reggiano
  • 2 eggs
  • 1 Cup of milk
  • Salt & Pepper
  • 80g Butter
  • Nutmeg


  • Preheat the oven to 180°C (375°F)
  • Butter the ramekins and prepare a Bain-Marie
  • Peal and cut the carrots in ca 1 inch pieces
  • Bring water to a boil and add carrots. Boil Carrots until tender
  • Once the carrots are soft strain them place into the blender, add cheese, milk, egg yolks, nutmeg, salt & pepper and blend
  • In a separate bowl add egg whites and mix until stiff
  • Fold in the egg whites very gently
  • Fill the ramekins (leaving some space for the soufflé to rise)
  • Place in the oven for 40 to 45 minutes



*Yields  6 to 8 individual portions

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