Carrot Souffle Recipe
Carrot Souffle Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This recipe is rooted in my backyard garden. It's an excellent way to dress up veggies. My six grandchildren are happy to eat their carrots when they're dished up like this.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.

Ingredients

  • 1-1/2 cups soft bread crumbs
  • 1 cup milk
  • 3 eggs, separated
  • 2 cups finely grated carrots
  • 1/2 cup finely chopped celery
  • 3 tablespoons minced fresh parsley
  • 1 tablespoon grated onion
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cream of tartar

Directions

In a bowl, soak bread crumbs in milk. Lightly beat egg yolks; add to crumbs with carrots, celery, parsley, onion, salt and pepper. Mix well. In a bowl, beat egg whites and cream of tartar until stiff peaks form. Gently fold into carrot mixture. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted in the center comes out clean. Yield: 6-8 servings.
Originally published as Carrot Souffle in Country Woman Christmas Annual 2000, p29

Nutritional Facts

3/4 cup: 84 calories, 3g fat (1g saturated fat), 84mg cholesterol, 396mg sodium, 9g carbohydrate (4g sugars, 1g fiber), 4g protein.

  • 1-1/2 cups soft bread crumbs
  • 1 cup milk
  • 3 eggs, separated
  • 2 cups finely grated carrots
  • 1/2 cup finely chopped celery
  • 3 tablespoons minced fresh parsley
  • 1 tablespoon grated onion
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cream of tartar
  1. In a bowl, soak bread crumbs in milk. Lightly beat egg yolks; add to crumbs with carrots, celery, parsley, onion, salt and pepper. Mix well. In a bowl, beat egg whites and cream of tartar until stiff peaks form. Gently fold into carrot mixture. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted in the center comes out clean. Yield: 6-8 servings.
Originally published as Carrot Souffle in Country Woman Christmas Annual 2000, p29

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MY REVIEW
mrs_h User ID: 3544768 77794
Reviewed May. 3, 2009

"Eating healthy is really important to us, and this dish definitely tastes and is healthy."

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