Chasen's Carrot Souffle

"This makes a nice buffet dish for a special party. It had been served as a side dish at Chasen's Restaurant (now closed) in Beverly Hills."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 30mins
Ingredients:
12
Serves:
12
Advertisement

ingredients

Advertisement

directions

  • Slice carrots one inch thick and steam until very tender, about 15 minutes.
  • Puree in a blender or food processor.
  • Butter the bottom and sides of a 9 X 13 inch baking dish.
  • Sprinkle with sugar.
  • In a saucepan, cook onion in 1/3 cup butter over medium heat until tender, but not brown, about 2 minutes.
  • Blend in flour, salt and nutmeg and cook, stirring constantly, until mixture is smooth and bubbly.
  • Stir in milk all at once.
  • Add brown sugar and cook,stirring constantly, until mixture boils and thickens.
  • Remove from heat.
  • Blend mashed carrots and apple juice.
  • Preheat oven to 350 degrees F.
  • Beat egg whites with cream of tartar in large mixing bowl at high speed until fluffy but not dry.
  • Beat egg yolks slightly in small bowl.
  • Blend small amount of hot carrot mixture into yolks.
  • Stir yolk mixture into carrot mixture.
  • Gently, but throughly fold yolk mixture into whites.
  • Pour into prepared baking dish and gently smooth surface.
  • Bake until puffy and delicately browned, 40 to 45 minutes.
  • Serve immediately.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking. I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes