Fall carrot soufflé. My sweetheart is an amazing photographer, and recently took a trip to the east coast to chase and capture fall. One of the photos inspired me, and I sought to recreate the vibe using carrots! Since there are no green carrots to be found, asparagus was used for that color. The base is a carrot soufflé, stiffened with Just Egg and crushed saltine crackers and flavored with nutritional yeast.
Slice 1 carrot of each color and the asparagus in half lengthwise, Taking a sharp vegetable peeler or mandolin, make 2 thin slices from each half of the vegetables and set aside Cut the rest of the carrots into 1" chunks and cook in a pot of salted water for 15 minutes, or until soft, Preheat your oven to 350°F, and grease a small baking dish with olive oil, In a food processor or blender, blend your cooked carrots with the milk, saltine crackers, nutritional yeast, onion, pepper, and Just Egg. Add a little cooking water if the mixture is too thick, Stir in the baking powder, and pour the mixture into the prepared baking dish, and bake for 45 minutes, While the soufflé is baking, bring another pot of salted water to a boil, and blanch the carrot slices that you made earlier for 5-10 seconds, or until they are malleable, Plunge the carrot slices into a bowl of cold water to stop their cooking, and trim them to be similar in length, After the soufflé is cooked through and lightly golden on top, remove it from the oven and let cool for about 10 minutes before scoring down the middle with a small paring knife, Insert the carrot slices, two at a time, and blunt side down into the center of the soufflé, and fan out the tapered ends to resemble a fern, Serve immediately as a side or along with crusty bread!Fall Carrot Soufflé
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