Carrot souffle is a delicate and tasty dish. Due to the natural color of this vegetable, the dish takes on an elegant look. And in this version, even children are happy to eat carrots. By the way, soufflé, steamed, you can even kids from a year. And those who are older will appreciate the dessert based on bright carrots with sugar. This is better than a cake!
A simple recipe for carrot souffle
This option is very interesting in structure. It is important to choose the right cottage cheese so that it does not remain grainy. For such a simple option, souffle with cottage cheese and juicy carrots you need to take:
- 450 grams of carrots;
- 150 grams of cottage cheese with a fat content of 5 percent;
- three eggs;
- 125 ml of milk;
- 45 grams of semolina;
- a pinch of salt;
- a tablespoon of sugar.
You will also need some oil to lubricate the mold. It is better to take a creamy one, as it goes well with tender carrots.
Souffle cooking
First, carrots are washed thoroughly, baked in the oven until soft. After removing the skin with a thin layer, and the flesh of the carrots is crushed with a blender, you should get mashed potatoes.
Eggs are divided into proteins and yolks. The first are sent to the refrigerator so that in the future they just whisk. Puree the carrots to the pan, add milk and cereal. Cook for ten minutes over low heat. Mix for carrot souffle should be stirred occasionally. After the mass is cooled. Introduce yolks, cottage cheese, salt and sugar. Mix thoroughly. The ingredients must combine, cottage cheese - disperse.
Proteins are removed from the refrigerator and whipped with a mixer. It should make a strong foam. The resulting mass is carefully introduced to mashed carrots. The baking dish is greased with a small piece of butter, spread the base for the carrot souffle. In the oven, bake the mass for forty minutes. Serve such a dish with sour cream.
Cream Souffle
Many people know that carotene, which is found in carrots, is better absorbed along with cream. So this recipe for carrot soufflé is quite balanced.
To prepare you need to take:
- 600 grams of carrots;
- 200 ml cream with a fat content of 20 percent;
- 25 grams of butter;
- salt and pepper to taste;
- half a teaspoon of ground ginger;
- one egg and two yolks.
Carrot souffle oil should be soft, so you should get it in advance.
Making delicious souffle
Wash the carrots, boil in water for about twenty-five minutes until soft. After the fruit is peeled, chopped coarsely, chopped with a blender to a state of homogeneous puree.
Cream and salt, pepper, warm in a saucepan for about five minutes, and then add ginger. The aromatic mass must be cooled. Carrot puree is put in a bowl, cream and egg are added, both yolks are introduced. All knead to make the mass creamy.
The baking dish is greased with oil, filled with souffle. Cook at a temperature of 180 degrees for twenty minutes. Souffle should become rosy.
Children's option with sugar
Carrot souffle for children is prepared very simply. To prepare you need to take:
- 800 grams of carrots;
- a glass of sugar;
- one hundred grams of butter;
- a couple of tablespoons of flour;
- three eggs;
- 1.5 teaspoons of baking powder;
- the same amount of vanillin;
- a pinch of salt.
You can decorate such a dessert with powdered sugar.
Boil the carrots until soft, then peel. Using a blender, turn it into mashed potatoes. Immediately add salt, sugar and vanillin, a baking powder, again mix everything with a blender to dissolve the ingredients.
Carefully mix flour, butter in mashed potatoes. Beat eggs slightly, add to carrots. The baking dish is greased with oil, sprinkled with sugar. Stack mashed carrots. Bake for an hour at a temperature of 180 degrees. The finished souffle is slightly cooled, and then sprinkled with powder.
Souffle for the smallest
This option soufflé, steamed, suitable for children from a year. For cooking, you will need the following products:
- 150 grams of carrots;
- 50 grams of milk;
- one egg;
- some butter and sugar;
- 10 grams of semolina.
First, carrots are thoroughly cleaned, cut into cubes. Sent to a stewpan and stewed with milk and butter until it becomes soft. Turn the cooled carrots into mashed potatoes. If necessary, add more milk, semolina, sugar and yolk. The protein is whipped with a mixer, and then carefully injected into mashed potatoes. Shifted into a baking dish. Cook in a double boiler for ten minutes. You can also make such a souffle in a water bath.
If the child has an allergy, then cow's milk can be replaced with goat's milk, and chicken eggs with quail. You can also completely abandon sugar, especially if carrots are a sweet variety.
Few often cook soufflés. However, this dish is quite interesting. It not only has a pleasant air structure, but also can be useful for both adults and children. Especially when it comes to soufflé from juicy carrots. This vegetable is first boiled or baked, then turned into mashed potatoes. It forms the basis of this dish.