An Easy Carrot Soufflé
Are you intimated by the idea of a classic French soufflé. Me too, and I’m a chef! However, this easy carrot soufflé is truly simple and can be rustic or elegant. Most importantly, the flavor is impressive. In other words, this easy carrot soufflé is worth a tiny bit of effort and you can do it.
Eating a classic French soufflé is like licking an airy savory cloud. I would say that you don’t really eat a soufflé. You simply inhale a fluffy flavor.
What Is a Soufflé?
To me, a soufflé is any dish that is ‘puffed-up’ with egg and baked. That is to say, it’s a dish that is made from a sauce, a flavoring, egg yolks, beaten egg whites and then baked.
Soufflé or Fluffy Casserole?
Not every soufflé is meant to show-off like a top hat. For instance, you can soufflé-up a simple casserole by adding egg yolks, egg whites or both. At the end of the day, you can call it a soufflé or simply, a fluffy casserole. This easy carrot soufflé recipe is a hybrid. In short, it’s designed to be fluffy in texture but not tall. In other words, by the time you get it to the table, it will settle a little, but maintain it’s feather-like texture.
Fun French Food Facts
The word soufflé is the past participle of the French verb souffler which means to blow, to breathe, to inflate or to puff.
The earliest mention of the soufflé is attributed to French Master Cook Vincent de la Chapelle, in the early eighteenth century (1703-1745). Master Cook was a title that meant ‘head chef to a master’. In other words, a private chef to nobility. However, the popularization of the soufflé is attributed to French Master Cook, Marie-Antoine Carême, much later in 1784 – 1833.
Carême was an early practitioner of the elaborate style of cooking known as grande cuisine, or rather, haute cuisine. After the French Revolution, there were a lot of nouveau-riche in Paris, all of whom preferred the ‘high art’ of this newer French cuisine. Certainly, Carême is considered one of the first internationally renowned celebrity chefs.
About this Recipe
TIME: 30-40 minutes prep; 1 hour cooking, depending on your oven. DO NOT open that oven door while cooking.
QUICK NOTE: the first 6 steps can be done first thing in the morning, before work, the day of your dinner party. Cover and set everything on a tray in fridge for later that evening.
NEED: brûlée-type oven safe ramekins, a food processor, & either a counter mixer, hand mixer or balloon whisk.
KNOW: your souffle will settle after you pull it from the oven. Everyone’s does so don’t be upset. It will still look beautiful and taste delicious.
Easy Carrot Soufflé –
SIMPLE MENU SUGGESTIONS
For many years, I worked way too hard at my own dinner parties. My advice, ask each couple or guest to bring something easy and inexpensive. Lighten the load so you can focus on something fun and imaginative, like an easy carrot soufflé.
Menu #1
Grilled steak & asparagus. Mushroom & sweet vidalia onion kabobs. Your beautiful and easy carrot soufflé. In addition, summer salad and fresh berries for dessert.
Menu #2
Grilled pork chops with rosemary butter and veggie kabobs. For example, yellow/green squash & sweet vidalia onion kabobs. Your beautiful and easy carrot soufflé. In addition, summer salad and fresh berries for dessert.
Easy Carrot Soufflé Ingredients
- 5 eggs
- 14 carrots (2 pound bag)
- 3 tbsp flour
- 1 cup heavy cream
- 3 tbsp unsalted butter for roux
- 2 tbsp unsalted butter (line the ramekins)
- 1 cup shredded sharp cheddar (ramekins)
- 1 cup shredded sharp cheddar for mixture
- 1 tbsp of dark molasses
- 1 teaspoon of real vanilla
- 1 teaspoon of cream of tartar
- 1 teaspoon of nutmeg
- 1/2 teaspoon of salt
- 1 tbsp of cracked black pepper
Easy Carrot Souffle – Step-by-Step!
Organization Leads to Simplicity
The first 6 steps can be done on party day, early in the morning. When you are ready to move forward, pre-heat oven to 400 degrees. You will lower to 350 degrees before baking. Pull 1 stick of unsalted butter and leave at room temperature to soften. Meanwhile, set out all of your ingredients. In addition, set out ramekins, mixer of choice, food processor, measuring spoons, whisk, soft spatula and a spoon to fill ramekins.
Step 1
DO AHEAD OF TIME. Peel and rough chop carrots. Boil in lightly salty water until soft. After that, drain. Save shavings for veggie stock or garden compost.
Step 2
DO AHEAD OF TIME. Put hot carrots into food processor. Add 1 cup of shredded sharp cheddar, dark molasses, salt, pepper, nutmeg, & vanilla. Blend until smooth and creamy. Put in a bowl and set aside next to the stove.
Step 3
DO AHEAD OF TIME. Separate 5 eggs. Set eggs yolk aside next to your stove. Set egg whites aside next to the kitchen mixer. The egg whites will be beaten at the end.
Step 4
DO AHEAD OF TIME. Use fingers to butter ramekins with room temperature butter. Do not melt the butter. Simply use soft, room temperature butter.
Step 5
DO AHEAD OF TIME. Liberally line each ramekin with grated cheese.
Step 6
DO AHEAD OF TIME. Put ramekins on a cookie sheet and set next to stove. Measure out your cream, flour and butter and put everything next to stove. Make sure your carrots, cheese, egg yolks and whisk are also next to the stove.
Step 7
NOW, you are ready to get going. Make a blonde roux. If you have never made a blonde roux, it’s ridiculously easy. It’s two steps. First, melt 3 tbsp of butter on low/medium heat. Get a little bubble going. Slowly add 3 tbsp of flour. Whisk. That’s it! Note: a darker roux for things like, crawfish ettouffe can take much longer.
Step 8
Whisk the roux, cooking the flour and butter together. 3 minutes over low/medium heat.
Step 9
Pour cream into roux and continue whisking and cooking. Maybe another 3 minutes over low/medium heat.
Step 10
Side note: if you were making a béchamel sauce, for a classic cheese soufflé, this is where you would add your cheese.
Step 11
Okay, back to the easy carrot soufflé recipe. Pour in the carrot mixture with all the seasonings and flavors already in it. Whisk together until creamy.
Step 12
Pull carrot soufflé mixture off heat – to the side. Add egg yolks and whisk in thoroughly. Set aside on a trivet or hot pad on the counter. And remember to turn off the stove – you’re welcome!
Step 13
Pour raw egg whites into kitchen aid mixer. You can absolutely use a hand mixer or beat egg whites by hand with a whisk in a dry, metal bowl. If you are using a mixer, start on a low speed. When the whites begin to take shape, turn up your speed. After the egg whites are half-way, add 1 teaspoon of cream of tartar. It will help your egg whites peak and stay firm.
Step 14
Gently coax your egg whites into pan and GENTLY FOLD in the egg whites with a spatula.
Step 15
GENTLY FOLD in the egg whites until the white has blended. DO not whisk or stir egg white.
Step 16
Lower oven to 350 degrees. Spoon mixture into ramekins almost to the top but not quite. Put your ramekins on cookie sheet and into the lower half of the oven. Most importantly, do not open that oven door. Seriously! Use oven light to check out your art work.
Step 17
Bake for 60 minutes at 350 degrees. Hey, did I mention not to open the oven door? If you have a super powerful fancy oven, your soufflés might be done in 50 minutes. Certainly, you want a nice golden brown top. Serve immediately.
I’m excited for you! Give it a try and leave a comment.
Cheers!
