Carrot Souffle

Ingredients

• Carrot1 medium (60 g)
• Garlic1 clove (3 g)
• Onion1/4 count (38 g)
• Butter1/2 tablespoon (15 g)
• Flour2 tablespoon (16 g)
• Egg1 count (55 g)
• Nutmeg1/2 teaspoon (1 g)
• Parmesan Cheese2 tablespoon (10 g)
• Milk1/3 cup (79 ml)
• Olive Oil1/2 tablespoon (5 ml)
• Oil1 teaspoon (3 ml)

Instructions

1. 1

   Step 1

   Finely grate the carrot and chop the onion and garlic.

2. 2

   Step 2

   In a pan over medium-high heat, heat the olive oil. Once heated, add the onion and garlic and cook over medium heat for 5 minutes. Stir occasionally.

3. 3

   Step 3

   Add the carrot, season with salt and pepper and stir-fry for 5-7 minutes. Remove and set aside.

4. 4

   Step 4

   For the white sauce: Melt the butter in a pan, add the flour and stir with a wooden spoon. Cook for a few minutes.

5. 5

   Step 5

   Gradually add the warm milk and stir constantly until desired consistency. Season with nutmeg and salt.

6. 6

   Step 6

   Separate the egg white from the yolk and beat the egg white until stiff. Set aside.

7. 7

   Step 7

   Mix the vegetable preparation with the white sauce, Parmesan cheese, egg yolk and beaten egg white.

8. 8

   Step 8

   Place in an oiled baking pan. Bake at 356 °F (180 °C) for 25-30 minutes.

9. 9

   Step 9

   Once done, remove from the oven and serve hot.

10. 10

    Step 10

    If you do not have an oven, you can heat a little oil in a pan, pour the mixture and brown on both sides.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Carrot Souffle can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.