Oriental Carrot Soufflé
Oriental Carrot Soufflé is an impressive dinner. Made with 1 (10 1/2 oz.) pkg. frozen peas, pinch of marjoram, salt, butter and 1 1/2 c. carrots (about 2 lb.), cooked and pureed, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
And bean sprouts slightly, just to soften. Season with marjoram, parsley flakes, salt, pepper, butter and soy sauce. Set aside.
Season carrots with cloves, honey and salt.
Butter a soufflé or Bundt pan.
Melt remaining butter, add flour and minutes.
Add cream and cook until thick, stirring constantly.
Remove from heat.
Add egg yolks and carrots.
Cool. Fold in egg whites.
Bake at 350° for 35 minutes.
Unmold on platter.
Bean sprout mixture center and surround with a row of mushroom caps that have been lightly sauteed in butter and lemon juice. Yields 8 to 10 servings.
🍷 Perfect Pairings
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