Brazilian recipe
Creamy Carrot Soufflé (Souflé de cenoura)
A light and airy savory dish, this carrot soufflé balances natural sweetness with the rich, salty finish of parmesan cheese.
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Ingredients
250 g boiled and drained carrots
200 ml milk
2 large eggs
100 g grated parmesan cheese
Grated parmesan cheese for sprinkling (optional)
Butter or oil for greasing
200 ml milk
2 large eggs
100 g grated parmesan cheese
Grated parmesan cheese for sprinkling (optional)
Butter or oil for greasing
Where to find ingredients
Find fresh carrots, milk, eggs, and butter at any local grocery store or supermarket. Parmesan cheese can be found in the dairy or gourmet cheese section; if aged parmesan is unavailable, a sharp hard grating cheese serves as a suitable substitute.
Preparation method
- In a blender, combine the boiled carrots, milk, eggs, and half of the grated cheese.
- Blend all ingredients well until the mixture is smooth and homogeneous.
- Grease a baking dish with butter or oil and sprinkle with grated parmesan cheese if desired.
- Pour the mixture from the blender into the prepared baking dish.
- Sprinkle the remaining grated 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 brown and firm.
Observations
This carrot soufflé is a versatile and flavorful staple in Brazilian cooking. Its light, airy texture, combined with the subtle sweetness of carrots and the savory punch of cheese, makes it a highly appreciated dish. It serves as a perfect choice for those seeking a nutritious and practical recipe that works beautifully as an appetizer, a side dish, or even a light snack.
The preparation is quite straightforward, using common pantry staples to achieve a delicate result that is sure to please a wide variety of palates.
The preparation is quite straightforward, using common pantry staples to achieve a delicate result that is sure to please a wide variety of palates.
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