Recipe: Carrot Souffle with Roasted Almonds

CARROT SOUFFLE
"Sandy always makes this savory, light, and airy carrot souffle at Thanksgiving. The fall season and root vegetables are a natural combination."



1 3/4 pounds carrots, peeled and chopped
1 teaspoon salt, divided use
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/2 cup warm milk
1/2 cup roasted unsalted almonds, finely chopped
4 large eggs, separated

Preheat the oven to 350 degrees F. Spray an 8x8-inch casserole dish with cooking spray.

Put the carrots in a large pot of lightly salted water. Bring to a boil and cook until the carrots are tender, about 20 minutes. Drain and return the carrots to the pot. Add 1/2 teaspoon of the salt and the pepper. Mash the carrots with a fork or put them through a potato ricer.

In a large saucepan set over medium heat, melt the butter. Add the flour, and whisk to combine. Gradually add the milk and the remaining 1/2 teaspoon of salt. Bring to a simmer and cook for 5 minutes, or until slightly thickened. Stir in the carrots and almonds. Remove the pan from the heat. Beat the egg yolks together, then stir them into the carrot mixture. Let cool until the mixture is lukewarm.

Meanwhile, beat the egg whites until stiff but not dry, about 4 minutes. Fold the egg whites into the carrot mixture. Gently pour the mixture into the prepared dish.

Bake for 50 to 60 minutes, until the souffle feels firm at the center, or until a sharp knife inserted in the center comes out clean. Serve immediately, scooping out portions with a large spoon.

Makes 8 servings
Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: The Casserole Queens Make-a-Meal Cookbook by Crystal Cook and Sandy Pollock