Light and Fluffy Carrot Soufflés

By LynnWelch

The delicate sweetness of carrot is complimented by freshly grated nutmeg in these pillowy soufflés.

Ingredients

• 8 medium carrots, chopped
• 4 tablespoon(s) unsalted butter, plus more for ramekins
• 1 small onion, finely chopped
• 1/4 cup(s) all-purpose flour
• 1/4 teaspoon(s) freshly grated nutmeg
• Salt
• Freshly ground pepper
• 1.333 cup(s) whole milk
• 8 large eggs, separated

Preparation

Step 1

In a medium pot over high heat, bring 2 inches water to a boil. Add carrots and cook until tender, about 15 minutes. Drain, reserving cooking water. Purée carrots in a food processor until smooth. If needed, add 2 to 3 tablespoons cooking water; purée should measure 1 to 1 1/4 cups. Discard remaining cooking water.

In same pot over medium-high heat, melt butter. Add onion and cook until tender, about 5 minutes. Stir in flour, nutmeg, 1 teaspoon salt, and 1/4 teaspoon pepper. Remove pot from heat. While stirring, gradually add milk. Return pot to medium-high and bring to a boil, stirring constantly, until mixture is smooth and thickened, about 3 minutes. Stir in carrot purée and set aside to cool to room temperature.

Preheat oven to 350 degrees F. Meanwhile, butter eight 3/4-cup ramekins; set on a baking pan.

In a medium bowl and using an electric beater, beat egg yolks until pale, about 3 minutes. Stir yolks into carrot mixture. In another bowl and using a whisk, beat egg whites to stiff peaks. Add 1 1/2 cups egg whites to carrot mixture and stir to combine. Using a rubber spatula, gently fold remaining egg whites into carrot mixture.

Divide mixture among ramekins and bake until soufflés puff up, 20 to 25 minutes — do not open oven during baking.