The Extraordinary Soufflé
It’s worth taking the time to bake a soufflé once in a while.
Why does anyone go through the trouble of baking a soufflé? It takes time, you dirty up too many dishes, and you have to tip toe around in the kitchen so it doesn’t fall flat. Nowadays we are so busy and our culture is geared toward making everything happen quick, now and instant, but I think it’s worth slowing down to bake a soufflé once in a while.
I think of soufflés as being something served at a fancy dinner or for a special occasion. What better time to serve up something that took love and time than at Thanksgiving? I can’t imagine that the pilgrims or Native Americans served soufflé, but it’s still fun to make.
Soufflé is a French word that means to “puff up” or “let breathe.” Egg whites are beaten with sugar until feathery and full of air. Then, when mixed with the fat of the yolks, other ingredients and baked, the air bubbles trapped in the egg whites expand, making… soufflé! If done properly it will form a kind of scaffold that keeps the soufflé from collapsing.
Often soufflés are prepared in the dessert form, but a savory soufflé is unique and notable. My aunt Cyndi used to serve a carrot soufflé that was delicate, melted in your mouth and tasted rich but light at the same time. When I want to make an impression or serve up some love, I always prepare my version of this impressive side dish.
Carrots come in a few colors such as yellow and white, even purple, but for this recipe I use only the orange carrots. Not only do the orange carrots contain a certain antioxidant called beta-carotene, which is good for you, but also they are high in vitamin A. This dish cooks up to look like a fluffy sweet potato casserole, but it leaves a unique flavor and texture in your mouth. Prepare my version of the succulent carrot soufflé as a side dish, and I can assure you it will resonate with your family and friends.
- 1 1/2 lbs carrots peeled and chopped
- 1/2 cup butter or margarine melted
- 4 eggs separated
- 1/4 cup plain flour
- 1 teaspoon baking powder
- 2/3 cup sugar
- 1/8 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- Preheat oven to 350 degrees F.
- Grease a 1½ quart dish.
- Boil carrots in water for 15 to 20 min or until soft. In afood processor, process cooked carrots until smooth.
- Add the butter and egg yolks to the processor and pulse.
- In a separate bowl, mix the flour; baking powder, nutmeg andcinnamon then slowly add the dry ingredients to the carrot mixture in theprocessor while pulsing.
- In another clean bowl, whip the egg whites with the sugaruntil frothy.
- Add the egg white/sugar mixture into the carrot mixture andpulse.
- Pour into the greased dish and bake uncovered at 350 degreesfor 1 hour and 15 min until it’s puffed and golden.