Brazilian recipe
Creamy and Easy Carrot Soufflé
Whip up this delightful homemade carrot soufflé—a simple, quick recipe that works perfectly as a light side dish or a savory snack.
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Ingredients
250 g cooked and drained carrots
200 ml milk
2 large eggs
100 g grated Parmesan cheese
Extra grated Parmesan cheese for dusting (optional)
Butter or oil for greasing
200 ml milk
2 large eggs
100 g grated Parmesan cheese
Extra grated Parmesan cheese for dusting (optional)
Butter or oil for greasing
Where to find ingredients
You can find fresh carrots and dairy products such as milk and butter at local supermarkets like Choppies or Pick n Pay. Parmesan cheese is typically available in the refrigerated cheese section of major retailers.
Preparation method
- In a blender, combine the cooked carrots, milk, eggs, and half of the grated cheese.
- Blitz all ingredients until you achieve a smooth, homogeneous mixture.
- Grease a baking dish (casserole dish) with butter or oil and dust it with grated Parmesan if desired.
- Pour the blended mixture into the prepared dish.
- Sprinkle the remaining cheese over the top, if using.
- Bake in a preheated oven at 180°C for approximately 20 to 30 minutes, or until the soufflé is golden and firm to the touch.
Observations
This carrot soufflé is a versatile and flavorsome staple in Brazilian kitchens. Its light, airy texture, balanced by the natural sweetness of the carrots and the savory punch of cheese, makes it a popular favorite. Whether you are looking for a practical, nutritious side dish, a refined appetizer, or a quick snack, this recipe delivers consistent results.
Preparation is straightforward, utilizing pantry-friendly ingredients to create a dish that is as nourishing as it is delicious. The result is a light, golden soufflé that caters to a variety of palates and occasions.
Preparation is straightforward, utilizing pantry-friendly ingredients to create a dish that is as nourishing as it is delicious. The result is a light, golden soufflé that caters to a variety of palates and occasions.
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