Posted by: Sue Freeman 09-30-99 6:54 AM
Suffiato di Carote (Carrot Souffle)
1 1/2 lb. organic carrots
1 onion chopped finely
6 Tablespoons unsalted butter
1/2 cup unbleached flour
2 cups whole milk, hot
1 teaspoon sugar
Large pinch of nutmeg
Salt and pepper
3 eggs separated; room temperature *See note
Preheat oven to 400° and butter a souffle dish or deep casserole.
Peel and cup up carrots and cook them in boiling water or steam them until tender.
Drain and mash thoroughly; set aside.
In a saucepan place 2 tablespoons butter and onions and saute until onions are translucent.
Do not brown them; set aside.
In same pan place 3 tablespoons butter over medium heat.
Add flour and mix well until flour absorbs butter; will be very thick and doughlike.
Add hot milk and stir and cook until smooth and thick; remove from heat.
Remove from heat and add mashed carrots, onions, nutmeg, sugar, salt and pepper to taste.
Add egg yolks one at a time and stir quickly and thoroughly so eggs don't cook and they are well blended.
Set aside in fridge while beating egg whites.
Beat egg whites until very stiff peaks form.
Stir in about 1/4 egg whites to carrot mixture in order to loosen it up.
Then fold in gently rest of egg whites until there are no more white streaks left.
Pour into prepared souffle dish or deep casserole that has been well buttered.
Bake for 30 to 45 minutes.
Top should be golden brown.
Do not open door to peek (check through window of oven door; if you open door, cold air will hit souffle and it will deflate.
Serve Immediately.
Souffle will fall if not served immediately.
Notes: Egg whites that are room temperature will beat much better and give
more volume than cold egg whites.
If you want you can make any kind of souffle with this recipe.
If you use butter, flour, hot milk, eggs, you can add anything you like, such as spinach, sweet potatoes etc.
Just add seasonings that are appropriate.