Carrot Buttermilk Soufflã© -- Gluten Free

• 5 to 6 peeled, sliced carrots
• 1 large shallot chopped
• 5 eggs - separated
• 5 tablespoons gluten free flour
• 5 tablespoons butter + 1 teaspoon
• 2 cups buttermilk
• 3 ounces goat cheese
• 1 tablespoon sugar
• salt & cayenne pepper
• dash of nutmeg
• thyme
• A1/2 lb sliced mushrooms

1. Preheat oven to 400 degrees. Butter 2 quart soufflA dish.
2. Cook carrots until soft in pan of water & salt. Then put them through food processor.
3. SautA shallots in 5 tablespoons of butter. Mix in flour and seasonings. Slowly mix in buttermilk and sugar. Cook over low heat for a few minutes a the roux should be quite thick. Turn off heat and add egg yolks. Mix well. Mix in goat cheese. Set aside for a few minutes to cool. Add processed carrots.
4. Whip egg whites till frothy. Fold in buttermilk mixture. Pour into buttered dish and bake for about 35 minutes.
5. While the soufflA is baking sautA mushrooms in butter and salt and butter.
6. Serve hot soufflA with mushrooms on the side and a green salad.

carrots, shallot, eggs, flour, butter , buttermilk, goat cheese, sugar, salt, nutmeg, thyme, mushrooms

Taken from www.epicurious.com/recipes/member/views/carrot-buttermilk-souffla-gluten-free-58386444 (may not work)