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

epicuriantime.com

Try Chef de Cuisine's delicious Carrot Soufflé with Parsley Sauce for a special treat! Perfect for 6, it’s easy to make in under 2 hours.

View full recipe on epicuriantime.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at epicuriantime.com.

Share this recipe:

Cooking tools: