Carrot soufflé with parsley sauce

Name: Carrot soufflé with parsley sauce
Ingredients: 4 to 6; 1-1/3 cups (325 mL) milk; 3 cloves garlic; 1/4 cup (60 mL) butter; 4 cups (1 L) finely shredded carrots (about 12 oz/375 g); 1 tsp (5 mL) salt; 1/4 tsp (1 mL) white pepper; Pinch nutmeg; 1/4 cup (60 mL) all-purpose flour; 6 eggs, separated; Pinch cream of tartar; Parsley Sauce:; Half bunch fresh parsley; 1/3 cup (75 mL) chopped blanched almonds; 1/2 cup (125 mL) (approx) vegetable stock; 1/4 tsp (1 mL) salt; 1 tbsp (15 mL) almond oil or olive oil; recipeIngredient ends

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Carrot soufflé with parsley sauce - This recipe is by epicuriantime.com - A Chef in your kitchen.

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