Brazilian recipe
Creamy Carrot Soufflé (Souflé de cenoura cremoso)
Whip up this airy carrot soufflé, a simple and savory dish that makes for an excellent light side or quick afternoon snack.
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Ingredients
250 g boiled and drained carrots
200 ml milk
2 large eggs
100 g grated Parmesan cheese
Extra grated Parmesan cheese for sprinkling (optional)
Butter or vegetable oil for greasing
200 ml milk
2 large eggs
100 g grated Parmesan cheese
Extra grated Parmesan cheese for sprinkling (optional)
Butter or vegetable oil for greasing
Where to find ingredients
You can easily find fresh carrots, milk, and eggs at any local market stall or grocery store in Freetown. For the Parmesan cheese, check the dairy section of larger supermarkets; if a specific aged hard cheese is unavailable, any firm, salty local grating cheese is a suitable substitute.
Preparation method
- Place the cooked carrots, milk, eggs, and half of the grated cheese into a blender jar.
- Blend all the ingredients thoroughly until you achieve a smooth and homogeneous mixture.
- Grease a baking dish with butter or oil and dust it with a little grated Parmesan if desired.
- Pour the mixture from the blender into the prepared baking dish.
- Sprinkle the remaining grated cheese over the top if you are using it.
- Bake in a preheated oven at 180°C for approximately 20 to 30 minutes, or until the soufflé is golden and firm.
Observations
This carrot soufflé is a versatile and flavorful staple in Brazilian cuisine. Its light, airy texture, balanced by the natural sweetness of the carrots and the savory notes of the cheese, makes it a beloved comfort dish. It is a fantastic choice for those looking for a practical yet nutritious meal, suitable as an appetizer, a side dish, or even a light snack.
The preparation is straightforward, relying on simple pantry staples to produce a light and satisfying result that appeals to everyone at the table.
The preparation is straightforward, relying on simple pantry staples to produce a light and satisfying result that appeals to everyone at the table.
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