My current favorite side dish is this gorgeous, fluffy, savory carrot soufflé. I first made it for my husband’s fancy birthday dinner at home, but it was unbelievably easy to make and so healthy and cheap, I’ve made it many times since. I can’t get enough of this side dish!
As long as you follow the basic ingredients (carrots and eggs), you can change the flavors to make any type of carrot soufflé. One time I made it with brown sugar and cinnamon to make a sweet dessert and it was wonderful. So, feel free to experiment with new flavors with this recipe. It is so versatile!
Finally, this recipe makes about 5-6 servings. If this is too many, just place the cooked soufflés in the fridge and reheat in the oven for about 5 minutes for leftovers. They don’t lose their texture and are still delicious even a couple days later.
Here is the recipe video:
-1 lb carrots
-4 eggs, separated
-1/4 teaspoon ground cayenne pepper
-4 tablespoons chopped cilantro
-salt and pepper, to taste
- Preheat oven to 350 degrees.
- Boil the carrots until soft.
- Puree or mash the carrots.
- Add the cayenne pepper, chopped cilantro, and salt and pepper. Taste test for any extra seasonings you want to add.
- Add the egg yolks and stir to combine.
- Whisk the egg whites until stiff peaks.
- Fold in the eggs whites to the soufflé mixture.
- Pour into buttered or sprayed ramekin dishes.
- Bake for 25 minutes or until it no longer jiggles.