Carrot Souffle With Brussles Sprout And Root Vegetable Salad
- Souffle
- 3 tablespoons butter
- 6 tablespoons flour
- 3/4 cup milk
- 1 cup carrots, steamed and pureed
- 5 eggs, separated
- 1 tablespoon tarragon, chopped
- 1/4 teaspoon nutmeg, ground
- Salad
- 2 rutabagas, peeled and thinly sliced
- 2 red potatoes, thinly sliced
- 1 pound brussels sprouts, thinly sliced
- 1 shallot, thinly sliced
- 1/2 cup sliced almonds, toasted
- 4 eggs
- balsamic dressing
- parmesan
- Butter and flour 4 souffle ramekins and preheat oven to 425.
- Sautee the shallots in olive oil with a pinch of salt until brown, remove to bowl. Repeat with remaining veggies. The potatoes are the only tricky items and could be done in a non-stick pan. Everything else I just cooked in a stainless steel pan. Toss all veggies and almonds together. It can be served warm or room temperature.
- Melt butter in a medium pot and stir in flour. Cook for several minutes. Whisk in milk and stir until combined. It will be very thick.
- Mix in carrots, 4 eggs yolks (save 1 yolk for another use), nutmeg, cheese, tarragon and s&p to taste.
- Beat the egg whites to very stiff peaks.
- Mix 1/3 of whites to carrot mixture until well blended then fold in remaining whites.
- Divide between the ramekins and bake for 25 minutes or until puffed and golden.
- While souffles are cooking, heat a pan of water to a boil, reduce heat to a simmer and poach eggs until whites are set but yolks are still a tad runny. If you crack the eggs first into a sieve, then gently add them one at a time to the water, they will be a much more lovely shape.
- Plate the salad topped with an egg, some shaved parmesan and a drizzle of dressing. Have it ready before the souffles are done as they will quickly deflate. Serve together.
butter, flour, milk, carrots, eggs, tarragon, nutmeg, salad, rutabagas, red potatoes, brussels sprouts, shallot, almonds, eggs, balsamic dressing, parmesan
Taken from food52.com/recipes/16661-carrot-souffle-with-brussles-sprout-and-root-vegetable-salad (may not work)