Carrot & Ginger Souffle

  • Active Time 30m
  • Total Time 55m

Serves 6

Brightly flavored and light as air, this souffle makes a great side dish alongside a roast chicken or beef tenderloin. Or serve it with a salad for a light lunch.


  • 1 cup peeled diced carrots (from about 4 medium carrots)
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 5 tablespoons unsalted butter; more for the baking dish
  • 3 tablespoons all-purpose flour
  • 1 tablespoon minced fresh chives
  • 1 teaspoon minced fresh ginger
  • 3 to 4 teaspoons fresh lemon juice
  • 1/2 teaspoon honey
  • 4 large eggs, separated


Heat the oven to 425 degrees F. Butter a 1 1/2-quart low-sided gratin or round baking dish.

In a small saucepan, combine the carrots, water and salt. Bring to a boil, reduce the heat to medium, cover and cook until the carrots are tender, about 10 minutes. Uncover and increase the heat to high to evaporate the water completely. When no water

remains, add the milk. Puree the carrots and milk in a blender until smooth.

In a clean pan, melt the butter. Add the flour, stirring until smooth. Cook over medium heat, stirring constantly, for 2 to 3 minutes. Add the pureed carrots, bring to a boil and cook, stirring, until thick, 3 to 4 minutes. Pass the mixture through a mesh strainer into

a 2-quart bowl. Add the chives, ginger, lemon juice and honey. Taste and adjust the seasonings.

Whisk the egg yolks one at a time into the carrot mixture. In a large, clean bowl, whisk the egg whites to firm but not dry peaks. Fold half of the egg whites into the carrot mixture, mixing gently with a spatula. Fold in the other half until just combined. Don’t overmix or you'll deflate the egg whites.

Pour the souffle mixture into the gratin dish. Run your thumb around the inside rim to help a cap form. Place the dish gently into the oven and bake until browned and puffy, about 15 minutes. It should be set everywhere but still somewhat creamy in the center. Serve immediately.

Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.

RecID 1930

nutrition information per serving

175 calories; 14g total fat; 170mg cholesterol; 259mg sodium; 7g carbohydrates; 1g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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