Bit Posh PubRich Pan Roasted Carrot Souffle
description Description
Dive into the world of souffles with this enticing Roasted Carrot Souffle! Straight from a fun-filled kitchen episode, this recipe not only offers a creamy, flavorful dish but also some chuckles along the way. Watch as carrots transform from humble roots to a posh, puffed delicacy, sure to wow your guests and make your dinner party a hit.kitchen Ingredients
| 1 | lbs | Carrots |
| ½ | cup | Butter |
| 1 | tsp | Vanilla Extract |
| 4 | w. | Eggs |
| ¼ | tsp | Cream of Tartar |
| ¾ | cup | Milk |
| 3 | Tbsp | All-Purp Flour |
| 1 | tsp | Baking Powder |
| ½ | tsp | Salt |
| ⅓ | cup | 10x Sugar |
| 2 | Tbsp | Honey |
| 1 | oz | Wine |
| ½ | oz | Limon Juice |
Optional:
- Barkee Barkenton or Pumpkin Spice Mix
menu_book Directions
- Carrot Prep: Start by chopping carrots evenly, then pan-roast with a pinch of salt and butter until they achieve a lovely roasty brown hue.
- Blend the Base: Off the heat, add more butter, milk, honey, vanilla, wine, and lemon juice (plus spices if desired) and blend until smooth.
- Create the Roux: Cook flour in remaining butter to form the roux.
- Egg Work: Temper whisked egg yolks with some of the hot mix, then separately whip egg whites with cream of tartar and sugar to soft peaks.
- Fold and Bake: Fold egg whites into the carrot mixture, pour into a casserole dish, and bake in a water bath at 375°F until puffed and lightly browned.
assistant_photo
Categories: My Side Dish,
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