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Baked Carrot Soufflé

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  Chicken stock 1 Pint (600 Milliliter)
  Carrots 1 Pound, scraped and quartered (500 Gram)
  White pepper To Taste
  Marjoram 2 Teaspoon, freshly chopped
  Flour 1 Teaspoon
  Eggs 3 , separated

Bring the stock to the boil in a saucepan.
Add the carrots and cook for 10 to 15 minutes or until they are tender.
Drain the carrots, reserving 2 tablespoons of the stock.
Puree the carrots in a blender or foodmill or push them through a sieve into a mixing bowl.
Alternatively, use a potato masher.
Season the carrot puree well and stir in the marjoram, flour and reserved stock.
Lightly beat the egg yolks together and stir into the carrot mixture.
Beat the egg whites until they will hold a stiff peak.
Fold them into the carrot mixture.
Spoon into a buttered shallow baking dish and bake in a moderate oven (180°C/350°F or Gas Mark 4) for 15 minutes.
Serve hot, from the dish.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 621 Calories from Fat 202

% Daily Value*

Total Fat 23 g34.7%

Saturated Fat 6.4 g32.1%

Trans Fat 0 g

Cholesterol 648.8 mg216.3%

Sodium 1217.2 mg50.7%

Total Carbohydrates 72 g24%

Dietary Fiber 17.1 g68.5%

Sugars 30.7 g

Protein 37 g74.1%

Vitamin A 1546.5% Vitamin C 55.1%

Calcium 44.6% Iron 76.4%

*Based on a 2000 Calorie diet


Baked Carrot Soufflé Recipe