Carrot soufflé with parsley sauce | epicuriantime.com

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